Versatile, spreadable and meltable pimento cheese was the inspiration for this recipe for Reuben Cheese. It blends the key flavors of this classic and turns any sandwich—corned beef, turkey, sliced beets or tempeh—(griddled on rye with sauerkraut, of course) into a Reuben. —Lynne Curry
1½ cups spread; 1 sandwich
Swiss cheese, grated (12 ounces)
sweet onion, finely grated
sweet pickle relish
large beet, sliced (canned; or boiled or roasted if using fresh beets)
slices bread (such as rye or pumpernickel bread)
Combine the grated cheese, grated onion, mayonnaise, relish, paprika, and Sriracha (if using) in a mixing bowl with a spatula until smooth and spreadable. Cover and refrigerate until ready to use. It will last for about 1 week.
To make a Reuben sandwich, spread both sides of the bread thickly with the cheese spread (about 2-3 tablespoons, or to taste—there will be leftover spread for more sandwiches). Top with sliced beets (or other protein) and sauerkraut, as desired.
Preheat a cast-iron griddle or skillet over medium-low heat. Spread each side of the bread with softened butter. Griddle on each side until deeply golden brown and the cheese is fully melted, about 5 minutes per side.