"Now this is a vegetarian sandwich that even a carnivore would love. A twist on the classic Reuben, this sandwich is filled with smoked beets, sauerkraut and cheese atop rye bread."
1 gallon water
6 beets, raw cut in 1/4-inch slices
1/4 cup plus 2 tablespoons salt
1/4 cup dark brown sugar
2 tablespoons pickling spice
4 cloves garlic, chopped
2 tablespoons black pepper
1 tablespoon coriander, ground
12 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut
4 slices Swiss cheese
2 tablespoons butter
Build a charcoal fire for direct grilling using Kingsford® Charcoal.
Combine water, beets, salt, brown sugar, pickling spice and garlic in a large pot. Place the pot directly over the hot coals and bring the water to a rolling boil. Remove the pot from the heat, cover and let it sit for 4 hours.
Build a charcoal fire for indirect grilling using Kingsford® Charcoal and preheat to 225°F.
In a small bowl mix the black pep- per and coriander. Strain the beets from the water. Lightly season both sides of the beet slices with the seasoning mixture. Place the beet slices over in-direct heat, close the grill lid, and cook for 1 hour.
Lay eight slices of rye bread on a table-top. Spread Thousand Island dressing onto each slice. Divide the beet slices among four slices of the bread. Top with sauerkraut, a slice of Swiss cheese and the remaining bread slice. Lightly butter both sides of the bread.
Put the sandwiches directly on the grill grate over hot coals and cook for 45 seconds. Flip the sandwiches, and cook for 45 more seconds, remove from the grill and serve.