Reuben Cheese (and a Beet Reuben)

Ingredients

• 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)
  

Directions

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.