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Vegetarian Reubens

 Vegetarian Reubens
Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 20 min.

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.

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Vegetarian Reubens (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.