Vegetarian Reubens with Russian Dressing

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)

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

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22 Reviews for Vegetarian Reubens with Russian Dressing

09/23/2009

Anonymous

My husband typically does the majority of the cooking, but this is one recipe of mine that he loves (we both do!) We always enjoy it, and make sure to make extras for lunch the next day. I never enjoyed swiss cheese before making this recipe (but note that you should use a good one, such as Boar's Head b/c it does make a significant difference with low-fat cheeses). Also, I use sliced baby bellas for the 'shrooms and like to mash the capers a bit when making the dressing to make the flavor of them stand out more.

amy, Mt. Sinai, NY

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09/23/2009

Anonymous

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

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09/23/2009

Anonymous

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

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