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Makes
1½ cups spread; 1 sandwich
Author Notes
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
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Ingredients
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3 cups
Swiss cheese, grated (12 ounces)
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2 tablespoons
sweet onion, finely grated
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2 tablespoons
ketchup
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1/4 cup
mayonnaise
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2 tablespoons
sweet pickle relish
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1 teaspoon
Sriracha (optional)
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1/4 teaspoon
sweet paprika
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1
large beet, sliced (canned; or boiled or roasted if using fresh beets)
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1 tablespoon
butter, softened
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2
slices bread (such as rye or pumpernickel bread)
Directions
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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.
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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.
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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.
I wake up thinking, What's for dinner? The answer comes from the stocking as much local food as I can store, buying dry goods in bulk and shopping for seasonal produce. Pickling and canning, sourdough bread baking and grilling are also key parts of the mix as I improvise meals for my family.
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