Vegetarian Reubens with Russian Dressing

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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.
Ingredients
Russian Dressing:
2 Tbsps reduced-fat mayonnaise
2 tsps ketchup
2 tsps chopped capers
1 tsp chopped pickle or relish
Sandwiches:
3 tsps extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Salt and pepper to taste
4 slices rye bread
1/2 cup (2 oz) shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace
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.
 
Notes:
Yield: 2 sandwiches

Calories: 380
Total fat: 16g
Fiber: 7g
Sodium: 931mg
Categories:
Cuisine   GermanDish   Sandwich/Wrap
Main Ingredient   VegetablesPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   High-Fiber, Vegetarian




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