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Vegetarian Reubens Recipe
Vegetarian Reubens Recipe photo by Taste of Home

Vegetarian Reubens Recipe

Read Reviews (3)
4.67 3
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.

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

Reviews for Vegetarian Reubens(3)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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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