Copycat Kosher: The General Muir Vegetarian Reuben
The General Muir has become a landmark restaurant in Atlanta. It is beloved by all who eat there. Sadly, it is not kosher. However after receiving several requests, we contacted the restaurant and they were kind enough to share their popular Vegetarian Reuben recipe with us. We made it at home, and it was scrumptious. Thank you Chef Todd Ginsberg, Jen Johnson and the restaurant team.
2 large beets
Extra virgin olive oil
Black pepper, fresh cracked
Coriander, fresh cracked
4 slices rye bread
Butter (for spreading on each piece of bread)
Russian dressing - Blend together the following 6 ingredients
1 Tablespoon ketchup
1 Tablespoon pickle relish
1 Tablespoon lemon juice
1/4-teaspoon kosher salt
1/4-teaspoon black pepper, fresh cracked
6 Tablespoons sauerkraut, warmed
4 slices Gruyere cheese (preferred), or Swiss cheese
Trim tops and bottoms from beets. Wrap beets tightly
In foil with a bit of olive oil, salt and pepper.
Roast at 350 degrees, approximately 1 hour, or until tender. Let cool and peel as soon as you can handle the beets (they get harder to peel as they cool more
(You should be able to rub the skins off with a towel easily).
Slice beets into ¼ inch thick slices. Dress liberally with olive oil, smoked salt, pepper, and coriander. Reserve at room temperature.
Butter each slice of bread on one side. Griddle the bread in a nonstick pan over medium heat, buttered side down, until golden. Place on a cutting board.
Spread 1 Tbsp. Russian dressing on each slice of bread. Arrange 4 slices of beets on two of the bread slices.
Top beets with 3 Tbsps. of warm sauerkraut and 2 slices of cheese. Put open-faced sandwich under the broiler, until the cheese melts.
Remove from the broiler and top with the reserved bread slices. Cut sandwiches using a serrated knife with confidence! (You want to cut through the sandwich on the first try to avoid the beets slipping out the sides.) Serve with half sour pickles.
Makes 2 Sandwiches
Recipe: kosher, Dairy