This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2004

Gallery

Advertisement

Ingredients

Russian dressing
Sandwiches

Directions

Instructions Checklist
  • To prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).

    Advertisement
  • To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture 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.

Tips

Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

Nutrition Facts

343 calories; protein 16.3g 33% DV; carbohydrates 43.6g 14% DV; dietary fiber 7.1g 29% DV; sugars 7.7g; fat 11.6g 18% DV; saturated fat 2.5g 12% DV; cholesterol 10.7mg 4% DV; vitamin a iu 4058.3IU 81% DV; vitamin c 26.2mg 44% DV; folate 119.8mcg 30% DV; calcium 386.9mg 39% DV; iron 4.7mg 26% DV; magnesium 48.4mg 17% DV; potassium 360.5mg 10% DV; sodium 778.2mg 31% DV; thiamin 0.3mg 33% DV.

Reviews (29)

Read More Reviews
29 Ratings
  • 5 star values: 27
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Really great and easy. My husband did not complain about this meatless dinner. This will become a staple in our house. Read More
Rating: 5 stars
10/30/2011
Tried this last night and it was great! For some reason my grocery markets do not carry low fat Swiss so I did use regular but it was a really good recipe. Nancy Collegeville PA Read More
Rating: 5 stars
04/19/2017
I made these for dinner tonight and they were just delicious! Messy as mentioned by others but so worth it. Read More
Advertisement
Rating: 5 stars
10/30/2011
This sandwich reminds me of old diner days without the guilt. Allison C Read More
Rating: 5 stars
08/28/2017
Terrific great combo of veggies. Used Imagine Brand no chicken chicken broth to saute the veggies instead of using oil. Got out my waffle iron and toasted whole sandwich in that for a change too--turned out great. Just a spray of oil on the waffle iron itself. Used 1/2 nonfat yogurt and 1/2 lite mayo. is a favorite and will make often. Read More
Rating: 5 stars
10/30/2011
This recipe is so amazing. I used Jarlsberg Lite and served sweet potatoes fries as a side - YUM. Like some of the other posters I am a vegetarian that often misses these types of hearty meals but this sandwich will make you forget about corned beef; plus it's a great way to pack in a few servings of vegetables! Read More
Advertisement
Rating: 5 stars
08/04/2015
SO GOOD! This is the first time I've reviewed a recipe but just had to say it's one of the best recipes I've made from this site and I've made a bunch. I make this all the time and even took the recipe with me when I went to visit my vegetarian son. Last night I made it even more vegetarian by substituting thick slices of roasted eggplant (from my garden) for the bread and it was just wonderful! Pros: Easy yummy Cons: None Read More
Rating: 5 stars
10/30/2011
These are a great alternative they are very tasty filling and easy to make. I use store bought low fat dressing. Carey Thomas TX Read More
Rating: 4 stars
01/19/2012
Yummy yummy I really love this sandwich. We'll definitely be having it again. I had some arugula and cabbage that needed to be used up so I mixed it in with the spinach and it turned out great. Read More