Wondering what to do with the leftover spinach and mushrooms from last night? Put them in a sandwich! This variation of the Reuben pairs mushrooms and spinach with rye bread and swiss cheese. A quick homemade Russian dressing flavors the rye bread that is lightly grilled. To see how it's made,


Vegetarian Reuben

Vegetarian Reuben


  1. Russian dressing:
  2. 2 tablespoons reduced-fat mayonnaise
  3. 2 teaspoons ketchup
  4. 2 teaspoons chopped capers
  5. 1 teaspoon chopped pickle or relish
  6. Sandwiches:
  7. 3 teaspoons extra-virgin olive oil, divided
  8. 1 small red onion, thinly sliced
  9. 1 cup sliced mushrooms
  10. 5 cups baby spinach
  11. Freshly ground pepper to taste
  12. 4 slices rye bread
  13. 1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
  14. 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.
  3. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
  4. Coat the pan with the remaining 1 teaspoon oil and return to medium heat.
  5. 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.
  6. 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.

Serves 2.

Average ( votes):