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Vegetarian Reubens Recipe

Photo by: Taste of Home Vegetarian Reubens Recipe

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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Vegetarian Reubens Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

1 package (6 ounces) sliced baby portobello mushrooms
2 tablespoons olive oil, divided
1 package (6 ounces) fresh baby spinach
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
2 tablespoons butter, softened

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 bread slices with salad dressing and top with a cheese slice. Layer four slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches.
In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 4 servings.

Nutritional Facts 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.

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

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