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Vegetarian Reubens with Russian Dressing

:  Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (55 votes)

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.


READER'S COMMENT:
"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...
Vegetarian Reubens with Russian Dressing Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Nutrition

Per serving: 380 calories; 16 g fat ( 3 g sat , 7 g mono ); 15 mg cholesterol; 44 g carbohydrates; 16 g protein; 7 g fiber; 931 mg sodium; 364 mg potassium.

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

Exchanges: 2 starch, 1 1/2 vegetable, 1 lean protein, 2 1/2 fat


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Recipe Categories

Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Vegetarian
Budget
Cooking for 2
Type of Dish
Main dish, vegetarian
Sandwich
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
American
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Publication
The Essential EatingWell Cookbook (2004)
Spring 2004
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