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Grilled Portabella Sandwich
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Portabella Reuben Sandwich

Scrumptious vegetarian alternative to Corned Beef Reuben Sandwich.
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Main Course, sandwich
Cuisine: American
Diet: Gluten Free
Keyword: portabella reuben sandwich, portabello reuben sandwich
Servings: 4
Calories: 911kcal
Author: Kathy Owen

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.

Nutrition

Calories: 911kcal | Carbohydrates: 39g | Protein: 20g | Fat: 76g | Saturated Fat: 28g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1769mg | Potassium: 630mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1185IU | Vitamin C: 11mg | Calcium: 449mg | Iron: 3mg