Portabella Reuben

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1/4 cup diced tomato
• 1/3 cup mayonnaise
• 1 tablespoon chopped scallion
• 1 teaspoon prepared horseradish
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground black pepper
• 1 dash hot pepper sauce
• 1 teaspoon tomato paste (optional)
• 8 slices bread or 8 slices toasted rye bread
• 1 cup drained sauerkraut
• 1 1/2 cups grated swiss cheese
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 dash salt and pepper
• 4 portabella mushrooms, rinsed and dried (about 8 oz.)

Recipe

• 1 to cook portabellos:.
• 2 preheat the oven to 400°f or turn on broiler.
• 3 combine the oil, garlic, salt, and peper in a small bowl and set aside.
• 4 remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
• 5 brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
• 6 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.
• 7 to broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
• 8 sandwich:.
• 9 preheat oven to 400*f.
• 10 combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
• 11 spread russian dressing on 4 slices of bread and place plain side down on a baking pan.
• 12 layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
• 13 top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
• 14 serve immediately.
• 15 enjoy!