Vegetarian Reubens with Russian Dressing

by Elaine Ocang

 

Ingredients

 

 

1.                               2 tablespoons reduced-fat mayonnaise

 

2.                               2 teaspoons ketchup

 

3.                               2 teaspoons chopped capers

 

4.                               1 teaspoon chopped pickle or relish

 

5.                               3 teaspoons extra-virgin olive oil, divided

 

6.                               1 small red onion, thinly sliced

 

7.                               1 cup sliced mushrooms

 

8.                               5 cups baby spinach

 

9.                               Freshly ground pepper to taste

 

10.                           4 slices rye bread

 

11.                           1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace

 

12.                           1/2 cup sauerkraut

 

Procedure

 

1.                  To 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.

 

Nutrition info:

 

·                                 Calories: 384 kcal

 

·                                 Carbohydrates: 43 g

 

·                                 Dietary Fiber: 7 g

 

·                                 Fat: 16 g

 

·                                 Protein: 18 g

 

·                                 Sugars: 9 g

 

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

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Created on Dec 31st 1969 18:00. Viewed 0 times.

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