By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
If you swung by for my thousand island dressing on Wednesday, you should know that I’m in love with Reubens. When I’m in a restaurant, I just get them without meat (or sometimes with coleslaw in place of it… apparently I secretly love cabbage?), but at home I like to find something else to put on it. I’ve tried a lot of things and am genuinely surprised I’ve never shared any before now. Because I eat so many, I have a few tricks (in the recipe) for making sure you don’t end up with the dreaded soggy sandwich from the sauce and kraut.
As soon as I heard about the “Trend is to Blend” sponsored contest through The Recipe Redux this month, I knew I wanted to make a Reuben. I’m no amateur when it comes to swapping out meat for mushrooms or blending in with a protein like lentils, so this challenge from The Mushroom Council is right up my alley. Fun fact: When I mentioned The Mushroom Council to Josh, his only response was “I want to be on that”. So, whoever is in charge on personnel, send an application his way! Count me in too — we’re serious mushroom lovers in this house. I’m talking probably five 8 oz packages a week in our 2 person house.
Head a sauté pan over medium heat. Spritz with nonstick spray and sauté the mushrooms with the garlic powder, oregano, salt and pepper until the mushroom release their liquid, about 3 – 5 minutes.
Pour the mushrooms on a plate or in a bowl and set aside. Wipe out the pan and return to the stove, lowering heat to medium or medium low.
Strain the sauerkraut, pressing down to release excess liquid.
Assemble 2 sandwiches as follows: 1 slice bread, 1 slice cheese, a smear of dressing, mushrooms, sauerkraut, 1 slice cheese, 1 slice bread.
Grill as you would a grilled cheese sandwich, flipping carefully to avoid losing filling. You can either spritz the pan with nonstick spray, drizzle the pan with olive oil, or spread the outside slices of bread with butter before grilling, flipping when brown.
Serve with extra thousand island dressing, if desired.
I refrained from giving exact amounts of dressing or sauerkraut, because it’s really a matter of personal preference. I took a huge pile of both, but Josh prefers a more modest amount of dressing and kraut. We used all of the mushroom between two sandwiches, but adjust based on preference and size of bread. Nutrition will vary based on type of bread used. If you opt for gluten free rye-style bread, I’ve only seen it with vary small slices. You can easily make 4 sandwiches with the amount of mushrooms sautéed on that bread.