Vegetarian Reuben With Spinach And Mushrooms And Russian Dressing
From misslizzi 16 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-
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 tomo...more
mystic_river1
in Bradenton loved it
-
Just in time, I have been craving one of these for weeks. I make my Russian dressing the same way,
Michael
trigger
in loved it
-
Sounds healthy : )
cholena
in Food World loved it
Reviews & Comments 22
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "