Vegetarian Reubens Recipe
Vegetarian Reubens Recipe photo by Taste of Home

Vegetarian Reubens Recipe

Publisher Photo
Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 4 servings.
Originally published as Vegetarian Reubens in Weeknight Cooking Made Easy Annual 2005, p198

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Vegetarian Reubens

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 6, 2012

"Myhusband and I are attempting to eat one meatless dinner a week. He is a big time meat and potatoes man. I made this a few weeks ago and he requested I make this again. It is very good."

MY REVIEW
Reviewed Apr. 19, 2012

"I hesitated to make this recipe as I really didn't think it would taste good. Boy was I wrong! The flavor combination really works, and it is so easy to make. I already bought the ingredients for another batch. I used pumpernickel bread."

MY REVIEW
Reviewed Feb. 25, 2012

"Husband didn't like spinach in sandwich and wanted more dressing but I liked it as written so we'll adapt his next time."

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