Reuben Cheese (And A Beet Reuben)

• 3 cups Swiss cheese, grated (12 ounces)
• 2 tablespoons sweet onion, finely grated
• 2 tablespoons ketchup
• 1/4 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 teaspoon Sriracha (optional)
• 1/4 teaspoon sweet paprika
• 1 large beet, sliced (canned; or boiled or roasted if using fresh beets)
• 1 tablespoon butter, softened
• 2 slices bread (such as rye or pumpernickel bread)

1. Combine the grated cheese, grated onion, mayonnaise, relish, paprika, and Sriracha (if using) in a mixing bowl with a spatula until smooth and spreadable. Cover and refrigerate until ready to use. It will last for about 1 week.
2. To make a Reuben sandwich, spread both sides of the bread thickly with the cheese spread (about 2-3 tablespoons, or to taste-there will be leftover spread for more sandwiches). Top with sliced beets (or other protein) and sauerkraut, as desired.
3. Preheat a cast-iron griddle or skillet over medium-low heat. Spread each side of the bread with softened butter. Griddle on each side until deeply golden brown and the cheese is fully melted, about 5 minutes per side.

swiss cheese, sweet onion, ketchup, mayonnaise, sweet pickle, sriracha, sweet paprika, beet, butter, bread

Taken from food52.com/recipes/76060-reuben-cheese-and-a-beet-reuben (may not work)