This vegetarian Grilled Portabella Reuben Sandwich is super tasty. You won't even miss the corned beef.
Vegetarian Portabella Reuben Sandwich
A Portabella Reuben Sandwich is a fabulous vegetarian meal we love. St. Patrick's Day will be here soon. It generally conjures up an image of Corned Beef and Cabbage, but what if you're a vegetarian?
What do you eat while having green beer? This sandwich, of course! If you enjoy high-fat, corned beef version, I think you will love this lower-fat alternative. In my opinion, it is to-die-for. This version is gluten-free, made with Udi's Gluten-Free Rye Style Bread. Great bread!
The original Portabella Reuben Sandwich recipe is from Moosewood Restaurant's New Classics cookbook. It's terrific. The Moosewood cookbook suggests baking the sandwich, but we like it much better grilled with a bit of butter spread on the outside of the bread.
Our favorite indoor grill is the Cuisinart Griddler. The Reuben is much more flavorful grilled. The crunchy bread makes all the difference. But the butter does add calories and fat.
How To Make A Portabella Mushroom Reuben Sandwich
Someday, I will get my act together and photograph every step. Here are the basic steps (really, it's not hard to make once you get everything together)...
Heat a skillet or a grill to medium hot (about 350°F)
Gather the ingredients.
Prepare the mushrooms.
Roast or bake the mushrooms at 350 degrees for 4 to 8 minutes on one side, then turn them with a spatula and continue baking for an additional 4 to 8 minutes, until tender and juicy.
Make Russian Dressing.
Layer the sandwich ingredients on the bread.
Grill the Reuben.
Tools You Need
Of course, you need a good set of knives, cutting board, measuring cups and spoons, and a baking sheet with a lip. But I suggest you get a griddle, too. We love our Griddler.
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Portabella Reuben Sandwich
Author: Recipe Idea Shop
Ingredients
Easy Russian Dressing
- ½ cup diced tomato about ½ a medium tomato
- ⅔ cup prepared mayonnaise
- 2 tablespoons chopped scallions—white and tender green parts only 2 scallions
- 2 teaspoons prepared horseradish
- 2 teaspoons apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 drops Tabasco sauce
- 2 teaspoons tomato paste
- ⅛ teaspoon lemon juice
Portabella Reuben Sandwich
- 8 slices plain or toasted Udi's Gluten Free Rye Style Bread or standard rye bread
- 4 large portabella mushrooms rinsed and dried, about 8 ounces
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 dash salt
- 1 dash ground black pepper
- 1 cup drained sauerkraut
- 1½ cups grated or sliced Swiss cheese
- 2 tablespoons Russian Dressing recipe included
For Option 1 Only
- 8 tablespoons butter
Instructions
Easy Russian Dressing Directions
- Combine all the dressing ingredients in a small food processor or blender and purée until smooth and creamy.
- Store in the refrigerator for up to one month.
General Portabella Reuben Sandwich Directions (use for both options)
- Preheat the oven to 450°F.
- Combine the oil, garlic, salt and pepper in a small bowl and set aside.
- Remove the stems from the portabellas and slice the caps into ½- to ¼-inch-thick slices. Brush the portabella slices with the oil mixture and arrange on a baking sheet that you have covered with parchment paper.
- To roast, bake mushrooms on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
Option 1: Putting It Together and Grilling the Sandwich
- Heat a skillet or a grill to medium hot (about 350°F)
- Spread the butter on one side of each of the 4 slices of bread.
- On the other side, spread the Easy Russian Dressing and place buttered side down on the grill. Layer each slice with ¼ cup of the sauerkraut, ¼ of the portabella slices, and a generous ⅓ cup of the cheese (or 1-2 slices).
- Top each sandwich with a second slice of bread (on which you have spread Russian Dressing and buttered the other side.
- Grill for about 4 minutes per side, until the cheese melts and the outside of the bread is nice and toasty brown.
- Serve immediately.
Option 2: Baking the Sandwich
- Reduce the heat to 400°F.
- Follow all the instructions for grilling the reuben, but do not butter the outside of the bread.
- Bake the sandwich for about 4 minutes, until the cheese melts.
- Serve immediately.
