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preheat the oven to 350. brush the beet with olive oil and season with kosher salt and pepper. wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. peel the beet and slice crosswise 1/4 inch thick. transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt. in a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. season the russian dressing with salt and pepper. preheat the broiler. arrange the bread on a large baking sheet and brush with butter. broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. transfer 4 slices of the bread to a work surface. flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. broil 6 inches from the heat until the cheese is melted. close the sandwiches, cut in half and serve.
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping