1½ tablespoons whole black peppercorns
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon caraway seeds
½ teaspoon garlic powder
1 teaspoon salt
2 tablespoons extra-virgin olive oil
3 large beets
2 tablespoons unsalted butter
8 slices rye bread
4 Swiss cheese slices
½ cup Russian dressing
½ cup sauerkraut
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Pour the peppercorns in a rimmed cutting board or baking sheet. With the bottom of a heavy pan or skillet, smash the peppercorns until they are coarsely ground. You can also use a pepper grinder set to very coarse to grind the pepper.
1½ tablespoons whole black peppercorns
chopping board
measuring spoons
cast iron skillet
In a large bowl, mix the cracked black pepper, coriander, smoked paprika, caraway seeds, garlic powder and salt together. Add oil and stir to combine.
large bowl
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon caraway seeds
½ teaspoon garlic powder
1 teaspoon salt
2 tablespoons extra-virgin olive oil
spatula
Add the peeled beets to the bowl and mix until each beet is evenly coated in pastrami spice blend. Cover and allow to marinate in the refrigerator for at least 1 hour, up to 24 hours.
3 large beets
plastic wrap
With the rack in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Individually wrap each beet in foil with the trimmed top (the flat side) facing down (the crimped foil seams should be facing up). Leave the largest beet slightly unwrapped. Set the wrapped beets on the June Pan.
foil
June Pan
Insert the June Food Thermometer vertically into the center of the largest beet from the top down. Seal the foil around the June Food Thermometer.
June Food Thermometer
Transfer the beets to the middle shelf of the June Oven and plug the June Food Thermometer into the closest jack. Tilt the beet with the probe on its side if necessary to fit the beets on the middle shelf. June will notify you when the beets are ready. Carefully open the foil packets to avoid escaping steam. Allow the beets to cool until they can be handled.
Trim charred spots, if any, from the beets. Thinly slice the cooled beets with a mandoline or sharp knife.
mandoline
knife
Spread the butter on one side of all 8 slices of rye bread.
2 tablespoons unsalted butter
8 slices rye bread
butter knife
Place 4 bread slices buttered-side down on the June Pan. Arrange 10-12 pieces of beet pastrami on 2 bread slices. Place 1 slice of cheese on each of the 2 remaining bread slices. Confirm the bread type (Sourdough works for Rye) and number of slices (4) using the button below.
4 Swiss cheese slices
Transfer the June Pan to the middle shelf of the June Oven. Bake for 15-18 minutes, or until the cheese is melted and bread is toasted. June will notify you when the sandwiches are ready.
Remove the June Pan from the June Oven. Top the beet pastrami sandwich halves with 2-3 tablespoons of dressing and 2 tablespoons of sauerkraut each. Flip the cheese-topped bread slices on top of the beet pastrami to form a sandwich. Repeat steps 9, 10 and 11 for the remaining 2 sandwiches.
½ cup Russian dressing
½ cup sauerkraut
fork
Serve immediately. Serve with more dressing if desired.
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