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Vegetarian Beet Reuben Panini

The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

This vegetarian twist on the classic reuben sandwich is sure to knock your socks off!

Utilizing Heinen’s canned beets allows this pressed sandwich to come together quickly, making it the weeknight dinner. Bright and hearty, beets provide a beautiful pop of color and a nutritious boost of potassium, vitamin C and vitamin B9.

Beet Reuben Panini

Layered with Swiss cheese, Thousand Island dressing and sauerkraut and grilled to perfection, serve this sandwich with your favorite kettle-cooked chip and your whole family will be thrilled!

Beet Reuben Panini
Vegetarian Beet Reuben Panini
Cook time:
Prep time:
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  • Rye bread
  • Heinen’s canned sliced beets, larger pieces sliced in half
  • Heinen’s Swiss cheese, sliced
  • Sauerkraut
  • Thousand Island dressing


  1. Butter the outside of two slices of bread.
  2. Spread the Thousand Island dressing on the other side of each slice of bread.
  3. Place a piece of Swiss cheese onto each slice of bread.
  4. Layer the sliced beets onto one slice of bread.
  5. Top with sauerkraut.
  6. Top with the second piece of bread and use a panini press or griddle and cook until the cheese is melted and the bread is golden brown.

Beet Reuben Panini

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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