A vegetarian-take on the classic deli sandwich, the Reuben.
8 large caps (about 2 pounds) portobello mushrooms
1/2 cup pastrami seasoning*
1/4 cup olive oil
8 slices dark rye bread
1/2 cup Thousand Island dressing
2 cups (1 pound) sauerkraut
8 (1-ounce) slices Gruyère Cheese
1/2 cup butter, softened
- Place clean mushroom caps upside down on sheet pan and liberally sprinkle with pastrami seasoning mixture. Cover and let mushrooms stand for several hours, to marinate.
- In large skillet, heat oil; add mushrooms and sauté evenly on both sides for 6 minutes or until softened and lightly browned. Remove from heat and cool. Slice and reserve.
- Place bread slices on clean, flat surface, lay out the bread slices. Spread each slice with dressing. Top 4 slices of bread with the sauerkraut and sliced mushrooms. Lay cheese slices over tops of the mushrooms, and top with remaining slices of bread.
- Spread the sandwiches with softened butter and cook in a nonstick skillet until golden and the cheese has melted. Serve immediately.
Makes 4 servings.
*If unable to find pastrami seasoning, combine 3 tablespoons each garlic powder and brown sugar. Add 1 tablespoon cracked black pepper, 1 teaspoon ground allspice, 1/2 teaspoon ground cloves, 1 teaspoon ground coriander, and 1/2 teaspoon salt. Mix well.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.