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.

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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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.

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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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.