Vegetarian Reubens with Russian Dressing

11 Ratings
  • 5 10
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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

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Recipe Summary

total:
25 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Russian dressing
Sandwiches

Directions

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

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  • 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

Serving Size:
1 sandwich
Per Serving:
343 calories; protein 16.3g; carbohydrates 43.6g; dietary fiber 7.1g; sugars 7.7g; fat 11.6g; saturated fat 2.5g; cholesterol 10.7mg; vitamin a iu 4058.3IU; vitamin c 26.2mg; folate 119.8mcg; calcium 386.9mg; iron 4.7mg; magnesium 48.4mg; potassium 360.5mg; sodium 778.2mg; thiamin 0.3mg.
Exchanges:

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