Rating: 4.93 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 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.

Source: EatingWell Magazine, Spring 2004

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Recipe Summary test

total:
25 mins
Servings:
2
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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).

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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

1 sandwich
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.

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

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