This idea for a beet pastrami originated as a “smoked salmon” substitute for my everything bagel and herb & garlic cream cheese recipe, but it didn’t quite fit. And it also seemed like a waste of a perfectly great recipe! So I made it into it’s own sandwich and I think this is a much better way to eat your beets.
And no, I don’t plan on making carrot lox anytime soon either. Have you seen the carrot dog video?! Oh, brother.
Anyhoo, focus! These sandwiches have it all – sweet, savory, spicy, tangy, creamy, and crunch! You’re going to melt when you sink your teeth into these. If you’re looking for the thousand island dressing I took it straight outta the hot for food cookbook, but you can also find a similar version here.
Check out how to make them in the video below or keep scrolling for the recipe.
Made these last night for dinner. Absolutely brilliant. Impatiently gobbled up the beet coins out of the oven without the bread, and topped with the dressing and kraut. Later, topped the beets on toasted rye with some vegan pepper Jack, as per your recipe (and some added avocado), and found it transcendent. Thank you for taking the time to create something so delicious and for having the generosity to share it. Perfectly delicious.