Vegetarian Mushroom Reuben
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Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 8 oz cremini mushrooms, sliced
  • ¼ tsp garlic powder
  • a few shakes oregano
  • salt and pepper, to taste
  • small jar sauerkraut
  • 4 slices rye bread or gluten free rye-style bread
  • 4 slices Swiss cheese
  • Thousand island dressing
  • nonstick spray, olive oil, or butter
Instructions
  1. 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.
  2. 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.
  3. Strain the sauerkraut, pressing down to release excess liquid.
  4. Assemble 2 sandwiches as follows: 1 slice bread, 1 slice cheese, a smear of dressing, mushrooms, sauerkraut, 1 slice cheese, 1 slice bread.
  5. 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.
  6. Serve with extra thousand island dressing, if desired.
Notes
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.
Nutrition Information
Serving size: 1 sandwich
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/06/13/vegetarian-mushroom-reuben/