VEGETARIAN REUBENS

Vegetarian Reubens image

Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (6 ounces) sliced baby portobello mushrooms
2 tablespoons olive oil, divided
1 package (6 ounces) fresh baby spinach
8 slices marble rye bread
1/4 cup prepared Thousand Island salad dressing
8 slices process Swiss cheese
1 cup sauerkraut, rinsed and well drained
2 tablespoons butter, softened

Steps:

In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat., Spread bread slices with salad dressing and top with a cheese slice. Layer 4 slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 475 calories, Fat 30g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1446mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein.