Corned Beef Borscht Sandwich

ActiveTime25 Mins
Total Time: 1 Hour 45 Mins
Yield: Serves 4 (serving size: 1 sandwich)

This hearty sandwich feels like a Reuben, but evokes all the flavors of Eastern European Jewish cuisine: Rye bread, beet, spices, corned beef, yogurt, and dill. The beets evoke borscht qualities, and play well with the rye bread and corned beef to create a fistful of goodness. If you’re gonna take the time to make this, spring for a great rye bread. Trust us. Pair this with an Eastern European lager, or at least a brown beer.

Note: Corned beef is sold cooked or raw. If purchased raw, place beef, included seasoning packet, and 4 cups unsalted chicken broth in and INSTANT POT on high for 90 minutes and manually release pressure. Let stand in liquid 30 minutes. Alternately, cook in a slow cooker 10 hours on low with seasoning packet and 4 cups unsalted chicken broth.



  • 1 pound red beets, rinsed
  • 1/4 cup olive oil, divided
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon kosher salt


  • 1/2 cup plain whole-milk yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • 8(1/2-in.-thick) rye bread slices, lightly toasted
  • 1(2-lb.) warm cooked corned beef brisket (see note below), thinly sliced
  • 1 cup thinly sliced Napa cabbage

How to Make It

Step 1

Prepare the Beet Puree: Preheat oven to 350°F. Lay a 12-x10-inch piece of aluminum foil on a work surface. Place beets in center of foil. Rub with 2 tablespoons of the oil, and wrap foil tightly around beets. Place packet on a baking sheet, and roast in preheated oven until very tender when pierced with a knife, 1 hour 15 minutes to 1 hour 30 minutes. Unwrap and cool 15 minutes. Rub skins from beets; discard skins. Coarsely chop. Process chopped beets, vinegar, mustard, salt, and remaining 2 tablespoons oil in a food processor until smooth, about 1 minute, scraping down sides as necessary.

Step 2

Prepare the Yogurt Sauce: Stir together yogurt, dill, lemon juice, salt, and pepper in a small bowl.

Step 3

To assemble: Spread 1 tablespoon of the Beet Puree on bottom bread slices. Top with 3 slices beef and another tablespoon of the Beet Puree. Top with some of the cabbage. Spread 1 1/2 tablespoons of the Yogurt Sauce on remaining bread slices, and place on top of sandwiches.

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