Vegetarian Reubens With Russian Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef. Recipe courtesy Ingredients:
2 tablespoons reduced-fat mayonnaise |
2 teaspoons ketchup |
2 teaspoons chopped capers |
1 teaspoon chopped pickles or 1 teaspoon relish |
3 teaspoons extra virgin olive oil, divided |
1 small red onion, thinly sliced |
1 cup sliced mushrooms |
5 cups baby spinach |
fresh ground pepper |
4 slices rye bread |
1/2 cup shredded reduced-fat swiss cheese |
1/2 cup sauerkraut |
Directions:
1. Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
2. To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
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