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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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


  • 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 4 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.
Nutrition Facts
1 sandwich: 475 calories, 30g fat (12g saturated fat), 56mg cholesterol, 1446mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 18g protein.

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