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.

Makes 2 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

Russian dressing
2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle or relish

Sandwiches
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, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut

1. Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 380 calories; 16 g fat (3 g sat, 7 g mono); 15 mg cholesterol; 44 g carbohydrate; 16 g protein; 7 g fiber; 931 mg sodium.

Nutrition bonus: Vitamin A (80% daily value), Vitamin C (45% dv), Calcium (40% dv), Iron (25% dv).

MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.

This sandwich reminds me of old diner days, without the guilt.

Allison C

This was very satisfying. It didn't taste like anything at all was missing. We've made it several times and loved it each time.

Anonymous, Jacksonville, FL

I loved this sandwich! If you are craving a real reuben, I don't think this will satisfy your craving but for the flavors of a reuben in a similiar sandwich, it is great. I used portabello mushrooms and would highly recommend them as they have a somewhat meatier texture than button mushrooms.

Sally

I just made this sandwich tonight and absolutely LOVED it and I'm not even a vegetarian! I definitely don't miss the meat!

, Chicago, IL

I had another recipe from Moosewood for a portobello reuben that I really enjoyed. With onions and spinach, this version is not only healthier, but better tasting as well! This will be repeated often.

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

This was sooooooo good. My boyfriend is a veggie, so I'm always looking for new tasty recipes. This one went over so well, neither of us had any leftovers! It's a keeper for sure. Mmmmm delicious!!

Anonymous, Boston, MA

We LOVE this recipe. I wouldn't change anything!

Korey, Beantown

These are a great alternative, they are very tasty, filling, and easy to make. I use store bought low fat dressing.

Carey Thomas, TX

I am a vegetarian and often miss reubens. This was probably the best substitution I have had in a long time! This sandwich satisfied my craving and I will definitely make them again. I even think my family would love them.

Kris, IL

I made this sandwich using Jarlsberg made from part-skim milk. The result was rich, moist, and flavorful. However, my husband (who doesn't like mushrooms or spinach) was less enthusiastic. The sandwich was easy to make, but the bread charred before i could finish dividing the spinach mixture between the two slices of bread. Next time i'll put the pan on medium-low.

Anonymous, Bellingham, WA