Recipe Idea: Portabella Reuben Sandwich
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about a fabulous Portabella Reuben Sandwich we had for supper yesterday. Happy St. Patrick’s Day!
St. Patrick’s Day generally conjures up an image of Corned Beef and Cabbage, and I’ve given you two Corned Beef recipes lately, Baked Corned Beef and Slow Cooker Corned Beef. What do you do with all that left-over meat? Make a Reuben, right?
But what if you are vegetarian or you ate all your corned beef? This Portabella Reuben Sandwich is such a good sandwich—even if you aren’t a vegetarian. If you like the high-fat, corned beef version, I think you will love this lower fat alternative. I my opinion, it is to-die-for. And I made mine gluten free with Udi’s Gluten Free Rye Style Bread. Great bread!
The original Portabella Reuben Sandwich recipe is from the Moosewood Restaurant New Classics cookbook. We made this sandwich multiple times, and although we liked it a lot the way the Moosewood cookbook suggests (baked, not grilled), we like it much better grilled with a little butter spread on the outside of the bread and then grilled on our Cuisinart Griddler. It is so much more flavorful that way. But it does add calories and fat.
Here’s How You Do It
Someday, I will get my act together and photograph every step. Here are the basic steps (really, it’s not hard to make; you just layer it)…
Get your ingredients together.
Slice and roast the mushrooms.
Make the dressing.
Read on for recipe and nutrition information…
Layer the ingredients on the bread. Grill and eat.
Okay, so I agree, this seems like the most difficult part. And—silly me—I forgot to take pictures of that part! But you can do it. The recipe is pretty clear, I think. If you need help, just contact me and I’ll walk you through it.
Moosewood Restaurant New Classics is one of the best cookbooks I own, and one of the best Moosewood cookbooks. The recipes are interesting, unique and amazing. I think this cookbook is a must for any cook’s kitchen.
I have been eating Udi’s Gluten Free Bread for several years. It is the best gluten-free bread I have found, but Udi’s Gluten Free Rye Style Bread was new to me, and I LOVED it. I couldn’t tell the difference between regular rye bread and gluten free. Good texture! I get it in the frozen foods area of my local grocery store.
And we used our Cuisinart Griddler (which we love!) to grill the sandwich like a panini. Easy peasy. OMG. This sandwich is so good.
- [b]Easy Russian Dressing[/b]
- 1/2 cup diced tomato (about 1/2 a medium tomato)
- 2/3 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
- 1/2 teaspoon ground black pepper
- 3 drops Tabasco sauce
- 2 teaspoons tomato paste
- 1/8 teaspoon lemon juice
- [b]Portabella Reuben Sandwich[/b]
- 8 slices plain or toasted [url href=”https://amzn.to/1UingH8″ target=”_blank”]Udi’s Gluten Free Rye Style Bread[/url] or standard rye bread
- 4 portabellas, rinsed and dried (about 8 ounces)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- dash of salt and ground black pepper
- 1 cup drained sauerkraut
- 1-1/2 cups grated or sliced Swiss cheese
- [url href=”https://recipeideashop.com/easy-russian-dressing/” target=”_blank”]Easy Russian Dressing[/url] (above)
- 8 tablespoons butter (Only for Option 1 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.
- [b]Note:[/b] You will only use about 2 tablespoons for each Portabella Reuben Sandwich, so there will be some [url href=”https://recipeideashop.com/easy-russian-dressing/” target=”_blank”]Russian Dressing[/url] left over. Use it on [url href=”https://recipeideashop.com/grilled-romaine-lettuce/” target=”_blank”]Grilled Romaine Lettuce[/url] or any salad of your choosing.
- Preheat the oven to 450F degrees.
- 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 1/2- to 1/4-inch-thick slices. Brush the portabella slices with the oil mixture and arrange on a baking sheet.
- To roast, bake 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.
- Heat a skillet or a grill to medium hot (about 350F degrees)
- Spread the butter on one side of the 4 slices of bread.
- On the other side, spread the [url href=”https://recipeideashop.com/easy-russian-dressing/” target=”_blank”]Easy Russian Dressing[/url] and place buttered side down on the grill. Layer each slice with 1/4 cup of the sauerkraut, 1/4 of the portabella slices, and a generous 1/3 cup of the cheese (or 1-2 slices).
- Top each sandwich with a second slice of bread (on which you have spread [url href=”https://recipeideashop.com/easy-russian-dressing/” target=”_blank”]Russian Dressing[/url]), and butter 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.
- Reduce the heat to 400F degrees.
- Spread the [url href=”https://recipeideashop.com/easy-russian-dressing/” target=”_blank”]Easy Russian Dressing[/url] on 4 slices of bread and place plain side down on a baking pan. Layer each slice with 1/4 cup of the sauerkraut, 1/4 of the portabella slices, and a generous 1/3 cup of the cheese.
- Top each sandwich with a second slice of bread (on which you have spread [url href=”https://recipeideashop.com/easy-russian-dressing/” target=”_blank”]Russian Dressing[/url]), and bake for about 4 minutes, until the cheese melts.
- Serve immediately.