Recipe

Vegetarian Reuben With Spinach And Mushrooms And Russian Dressing Recipe

Add Step-by-Step Photos	Misslizzi / All my dishes 1 year, 8 months ago I LOVE reubens!!! And here's a healthier, meatless version which can stand on it's own. The 2 lovely photos of a quite luscious Russian Dressing are courtesy of trigger! (Thanks, Michael!). I found this recipe in Eating Well magazine, which notes tha... More Prep:25m Cook:40m Servings:2	Misslizzi
	healthy comfortfood scrumptious vegetarian

Mayonnaise, Relish,

Russian Dressing

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Ingredients

For the Russian dressing:

2 tablespoons reduced-fat mayonnaise

2 teaspoons ketchup

2 teaspoons chopped capers

1 teaspoon chopped pickle or relish

For the Sandwiches:

3 teaspoons extra-virgin olive oil, divided

1 small red onion, thinly sliced

1 cup sliced mushrooms

5 cups baby spinach

Freshly ground pepper to taste

4 slices rye bread

1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)

1/2 cup sauerkraut

(For homemade sauerkraut, try http://www.grouprecipes.com/42630/my-favourite-sauerkraut.html)

Directions

Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).

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.

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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Comments

mystic_river1 1 year, 8 months ago said:
Thanks for letting me have the honour of seeing your first post FIRST. The message was appreciated and happy I was still awake to receive it. And a wonderful post it is. I love Living Well magazine too! You have my 5 and I shall have your Rueben tomorrow. Joymarie

nlo209 1 year, 8 months ago said:
I just had a traditional reuben yesterday. I'll be trying yours next. Thanks for the post.

irunpink 1 year, 8 months ago said:
I want to try this reuben and I'm not even a vegetarian...it sounds so good, and healthy!

lunasea 1 year, 8 months ago said:
Sounds delicious to me and I love reubens - one of my favorite sammies. I like the option of having a veggie version. Great post - thanks so much!

catbot79 1 year, 8 months ago said:
This sandwich looks awesome. I've been a vegetarian for so long that I've never had a real reuben, but hey, I also think this one could stand on its own as a tasty sammie!

trigger 1 year, 7 months ago said:
Just in time, I have been craving one of these for weeks. I make my Russian dressing the same way,

Michael

misslizzi 1 year, 7 months ago said:
I hope you enjoy it, Michael!

isisra9 1 year, 7 months ago said:
Wow if i didn't hate sauerkraut i would totally eat this all the time....i may have to break the reuben MO and make it without it. i'm collecting this one!

cholena 1 year, 6 months ago said:
Sounds healthy : )

lor 1 year ago said:
I don't know who would give you a low rating but I think this recipe is brilliant! It's a "5" fork winner in my books and a must try ;)

trigger 1 year ago said:
The first time I made this it came out wonderful the dressing is excellent. I have everything I need to make this tonight, last time I uses Swiss cheese this time I have some left over Jarlsberg to try.
Thank you again

juels 1 year ago said:
This is just wonderful! Can't wait to try it! High 5.

meals4abby 1 year ago said:
Thank you! I absolutely LOVE reubens. This sounds like a great new twist on an old classic!

misslizzi 1 year ago said:
Thanks for the photos, trigger. Your Russian dressing looks absolutely luscious! Did you go lowfat or highfat on that one?! Ah, does it matter? You make me want to make this recipe yet again!

trigger 12 months ago said:
Misslizzi thank you for the photo credit on the Russian dressing.
Not low fat but all organic and no animal fat in the entire recipe.
Thank you for the inspirational idea.
I would like to see more wonderful recipes from your collection and by the looks of the fans here I bet they would too.

Michael

trev 4 months ago said:
I can't help thinking that this recipe is so tasty. I really can't wait to try them they look great in the photo. The capers and pickles in the sauce so great also. Thanks for sharing this recipe.

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