Steak and Mushroom Reubens |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
From Bon Appetit Ingredients:
1 tablespoon olive oil |
3 teaspoons coarsely ground pickling spices |
12 ounces flank steaks |
12 large fresh shiitake mushrooms, stemmed |
12 slices deli rye bread with seeds |
1/4 cup fat-free thousand island salad dressing |
1 1/2 cups drained sauerkraut, from a jar |
6 ounces thinly sliced gruyere cheese |
nonstick vegetable cooking spray |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle 1 1/2 teaspoons pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to medium rare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. Cover and cook until mushrooms are tender, turning occasionally, about 3 minutes. Transfer mushrooms to a bowl.
2. Thinly slice steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.
3. Spray 2 large nonstick skillets with cooking spray. Add sandwiches to skillets; place over medium heat. Cover and cook until bottoms are golden, about 3 minutes. Remove skillets from heat. Remove sandwiches. Spray skillets with nonstick spray. Turn sandwiches over into skillets. Cover and cook until bottoms are golden and cheese is melted, 2-3 minutes.
|
|