- 2 large or 3 small beets, scrubbed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1/2 yellow onion, thinly sliced
- 1 head green cabbage, cored, and thinly sliced
- 1 tablespoon caraway seeds
- 3/4 cup distilled white vinegar
- 1 tablespoon kosher salt
- 3 ketchup packets
- 3 tablespoon mayo
- 2 tablespoons sour cream
- 1 tablespoons pickled relish
- 2 teaspoon pickle brine
- 1 tablespoon minced onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- Preheat the oven to 350 degrees F.
- Wrap the beets in foil. Roast on a sheet tray, 40-60 minutes. Beets should be tender when poked with a fork. Unwrap and allow to cool. Use a paper towel or a dedicated dish towel to rub off the skin. Slice into 1/3 inch thick rounds. Transfer the beets to a plate, drizzle with olive oil, salt and pepper, and sprinkle the smoked paprika and cayenne lightly.
- Preheat broiler to medium high.
- Heat a large cast iron skillet over medium heat. Butter the bread and toast in the skillet until golden on each side. To assemble, drizzle the bread with Russian dressing, top with beets, sauerkraut, and 2 slices of Swiss cheese. Place the open sandwich on a sheet tray and broil until the cheese is melted, about 2 minutes. Top with a second piece of toasted bread, and slice in half to serve.
- Heat the olive oil in a large Dutch oven over medium high heat. Add the onion and sauté until just tender, 2-3 minutes. Add the cabbage, caraway seeds, vinegar, and salt. Bring to a simmer, reduce the heat to low and cook until cabbage is tender, about 40 minutes. Remove from the heat to cool.
- Sauerkraut keeps for one week in the refrigerator. Yields 4 1/2 cups.
- Combine the ketchup, mayonnaise, sour cream, pickled relish, onion, pickle brine, prepared horseradish and worcestershire sauce in a medium bowl. Stir to fully incorporate.