Vegetarian Reubens Recipe

4.5 5 8
Vegetarian Reubens Recipe
Vegetarian Reubens Recipe photo by Taste of Home
Publisher Photo

Vegetarian Reubens Recipe

Read Reviews
4.5 5 8
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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
  • 2 tablespoons butter, softened
  • 8 slices marble rye bread
  • 1/4 cup 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. 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, mushrooms, spinach, sauerkraut and another slice of cheese.
Spread remaining salad dressing over the unbuttered side of remaining bread; place buttered side up over cheese. Cook over medium heat until toasted on both sides. Yield: 4 servings.
Originally published as Vegetarian Reubens in Weeknight Cooking Made Easy Annual 2005, p198

Nutritional Facts

1 sandwich: 475 calories, 30g fat (12g saturated fat), 56mg cholesterol, 1446mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 18g protein.

  • 1 package (6 ounces) sliced baby portobello mushrooms
  • 2 tablespoons olive oil, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 tablespoons butter, softened
  • 8 slices marble rye bread
  • 1/4 cup Thousand Island salad dressing
  • 8 slices process Swiss cheese
  • 1 cup sauerkraut, rinsed and well drained
  1. In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat.
  2. 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, mushrooms, spinach, sauerkraut and another slice of cheese.
  3. Spread remaining salad dressing over the unbuttered side of remaining bread; place buttered side up over cheese. Cook over medium heat until toasted on both sides. Yield: 4 servings.
Originally published as Vegetarian Reubens in Weeknight Cooking Made Easy Annual 2005, p198

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Reviews forVegetarian Reubens

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fnstlug User ID: 3658849 225832
Reviewed May. 3, 2015

"I could not get enough of this sandwich! I was worried that the spinach would add a bitter, mushy taste to the grilled cheese, but it was a nice compliment to the other flavors. The only problem I had was with the bread getting soggy pretty quickly after the sandwich leaves the griddle."

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[email protected] User ID: 1202636 223098
Reviewed Mar. 18, 2015

"A tasty twist on the classic grilled cheese. I love the mushrooms and sauerkraut combo."

MY REVIEW
kbiscay User ID: 1704641 120854
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
alfoa User ID: 2078080 124325
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
msnbthomas User ID: 713966 72732
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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