Vegetarian Reuben With Spinach And Mushrooms And Russian Dressing
From misslizzi 17 years ago
- 40 minutes to make
- Serves 2
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 that the recipe originated at the Penny Cluse Cafe in Burlington, Vermont. Read more Prep& cook times might be shorter for you, because I kind of lollygag in the kitchen! Also, if you're not into the dieting aspect of this recipe, obviously you can go full fat - but I don't think you'll taste much difference. See less
Ingredients
- For the Russian dressing: shopping list
- 2 tablespoons reduced-fat mayonnaise shopping list
- 2 teaspoons ketchup shopping list
- 2 teaspoons chopped capers shopping list
- 1 teaspoon chopped pickle or relish shopping list
- For the Sandwiches: shopping list
- 3 teaspoons extra-virgin olive oil, divided shopping list
- 1 small red onion, thinly sliced shopping list
- 1 cup sliced mushrooms shopping list
- 5 cups baby spinach shopping list
- Freshly ground pepper to taste shopping list
- 4 slices rye bread shopping list
- 1/2 cup shredded reduced-fat swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces) shopping list
- 1/2 cup sauerkraut shopping list
- (For homemade sauerkraut, try sauerkraut.html">My Favourite sauerkraut) shopping list
How to make it
- 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.
The Rating
Reviewed by 17 people-
A Good one as I like reubens as well, HIGH FIVE FORKS!!!!!
snowcat17
in Milwaukee loved it
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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...more
trigger
in loved it
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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.
trev
in Bogangar loved it
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