Tossing beets with coriander, mustard seeds, cinnamon and allspice gives them savory corned-beef flavor. With this vegetarian Reuben sandwich, you won't miss the meat.
Position rack in upper third of oven; preheat broiler to high.
Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.
Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.
Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.
Tip: Precooked beets are a time-saver and come already peeled, meaning less mess. You can find them in vacuum-sealed packages in the refrigerated produce section.
To make ahead: Refrigerate beets and sauce (Step 2) separately for up to 3 days.
3 1/2 vegetable, 2 1/2 fat, 1 high-fat protein, 1 starch