Recipe

Portobello Reubens Recipe


Portobello Reubens Recipe Midgelet / All my dishes
6 months, 3 weeks ago
This is really delish!!
Prep:10m Cook:15m Servings:4

Midgelet

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Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
  • 8 slices deli-style rye bread with seeds, toasted
  • 1/4 cup prepared Russian dressing
  • 4 slices Swiss cheese (about 4 ounces)
  • 1 cup prepared coleslaw
  • 4 thin slices red onion

Directions
  1. Preheat broiler to 375 degrees F.
  2. In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot.
  3. Add portobellos;
  4. cover and cook until they begin to release liquid, about 5 minutes;
  5. uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture
  6. from mushrooms.
  7. Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes.
  8. Lower oven heat to 375 degrees F.
  9. Spread warm toast on one side, with dressing, dividing evenly.
  10. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2
  11. minutes.
  12. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

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Comments

sparow64 6 months, 3 weeks ago said:
Oh yeah...this sounds fabulous! on my list to try soon.

chichimonkeyface 6 months, 3 weeks ago said:
Me too! yum

juels 6 months, 3 weeks ago said:
Never tried it this way yet, sounds so exciting! Thanks for the great post!


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