Simple Weeknight Meals: Reuben Sandwiches and Smashed Beets with Goat Cheese

Todd ColemanThe Reuben
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.
SERVES 4

INGREDIENTS
½ cup mayonnaise
1 tbsp. American chili sauce
1 tbsp. finely chopped parsley
1 tsp. finely grated yellow onion
½ tsp. prepared horseradish
¼ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
8 tsp. unsalted butter, softened
8 slices rye bread
8 slices Swiss cheese
2 cups drained sauerkraut
1 lb. thinly sliced corned beef

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INSTRUCTIONS
1. Whisk together mayonnaise, chili sauce, parsley, onion, horseradish, Worcestershire, salt, and pepper in a medium bowl. Set Russian dressing aside.

2. Working on a cutting board, spread 1 tsp. butter on each slice of bread; turn over and top with Russian dresssing. To 4 of the slices add 2 slices of cheese, ½ cup sauerkraut, and 4 oz. corned beef each. Top each with remaining bread slices.

3. Heat a 12″ skillet over medium heat, and working in batches, add sandwiches. Cook, pressing constantly and turning once, until golden brown and crisp, about 10 minutes. Serve hot. hot.

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Artisan Smashed Beets with Goat Cheese
Sweet beets and soft, tangy goat cheese make a perfect pair. Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.
SERVES 4

INGREDIENTS
4 medium red, orange, or yellow beets, scrubbed, ends trimmed, and greens reserved
5 tbsp. red wine vinegar
4 tbsp. extra-virgin olive oil
2 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
4 tbsp. canola oil
1 cup arugula or spinach
4 oz. soft goat cheese
30 fried garlic chips, for garnish (optional)

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INSTRUCTIONS
1. Put beets, 4 tbsp. vinegar, 1 tbsp. olive oil, thyme, and bay leaf into a 4-qt. saucepan. Pour in enough water to cover beets by 1" and season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until beets are tender and a toothpick slides easily into them, 30-45 minutes. Drain beets and let cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment paper and press with your hand to partially flatten it so that it still remains intact. Repeat with remaining beets and set aside.

2. Heat 2 tbsp. canola oil in a 12" cast-iron skillet over medium-high heat until almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season beets with salt and pepper, divide between 4 serving plates, and set aside.

3. Whisk together remaining vinegar and olive oil in a bowl to make a vinaigrette. Trim and discard thick stems from beet greens and put beet greens and arugula into a medium bowl. Add some of the vinaigrette, toss to combine, and season with salt and pepper. Divide salad between the 4 reserved serving plates; drizzle beets with the remaining vinaigrette and spoon cheese over the beets. Garnish with fried garlic chips, if you like.

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