Vegetarian Reubens Recipe

Vegetarian Reubens Recipe
Photo by: Taste of Home
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You can find portobello mushrooms in the refrigerated produce section of your local grocery store. Substitute portobello mushroom caps if needed.

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  • 4 Servings
  • Prep/Total Time: 20 min.

Ingredients

  • 1 package (6 ounces) sliced baby portobello mushrooms
  • 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 tablespoons butter, softened
  • 8 slices marble rye bread
  • 1/4 cup prepared Thousand Island salad dressing
  • 8 slices process Swiss cheese
  • 1 cup sauerkraut, rinsed and well drained

Directions

  • In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat.
  • Spread butter over one side of each slice of bread. Place four slices, buttered side down, on a griddle. Spread with half of the salad dressing; top each with one slice of cheese, a fourth of each the mushrooms, spinach, sauerkraut; top each with 1 slice cheese.
  • Spread remaining salad dressing over the unbuttered side of remaining bread; place buttered side up over cheese.
  • In a small skillet over medium heat, toast sandwiches on each side or until cheese is melted. Yield: 4 servings.

Nutritional Analysis: 1 sandwich equals 475 calories, 30 g fat (12 g saturated fat), 56 mg cholesterol, 1,446 mg sodium, 35 g carbohydrate, 6 g fiber, 18 g protein.

Vegetarian Reubens published in Weeknight Cooking Made Easy Annual 2005, p198

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Vegetarian Reubens Recipe

Vegetarian Reubens

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