Vegetarian Reuben

Tuesday, June 29, 2010

  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped pickle or relish
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small red onion, thinly sliced
    1 cup sliced mushrooms
  • 5 cups baby spinach
  • Freshly ground pepper to taste
  • 4 slices rye bread
  • 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
  • 1/2 cup sauerkraut

Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle or relish). For the sandwiches: Heat 2 teaspoons oil in a large nonstick skillet medium-high heat. Add onion and mushrooms; cook, stirring, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it wilted, 1 to 2 minutes. Transfer the mixe 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


Carissa said...

This sounds so good! I have lots of sauerkraut. Do you think it would work with daiya mozzarella (SP) though?

Jenny said...

I don't think I've ever made a reuben at home, but I order them whenever I get the chance at veg restaurants...mmm.

Isha Shiri said...

The recipe: "Vegetarian Reuben"
My husband's name is Reuben :)
- I go to prepare a quick snack with your recipe, I think he'll love!


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