Portabella Reuben Sandwich
This recipe updates this deli favorite with marinated and baked portabella mushrooms in place of traditional corned beef. The other must-haves for this standard are all here: Swiss cheese, sauerkraut, even Thousand Island dressing. Tips: use a good, rustic rye bread! And don’t skimp on the cheese and dressing ... the sloppier, the better!
2 lbs. portabella mushrooms
1⁄2 cup extra-virgin olive oil
2 tbsp. garlic, minced
2 tbsp. Dijon mustard
1⁄4 cup fresh basil, minced (or 1 tablespoon dried basil)
2 tbsp. lemon juice
2 tsp. salt
2 tsp. black pepper
16 slices rye bread
1 pint Thousand Island dressing
16 slices Swiss cheese
28 oz. sauerkraut, drained
1⁄4 lb. soft butter
Wipe mushrooms with a damp towel to remove any soil. Remove stems. Slice into 1/4-inch-wide strips.
In a small bowl combine the oil, garlic, mustard, basil, lemon juice, salt and pepper. Add mushrooms and stir to coat evenly. Let stand for at least one hour.
Preheat oven to 500 degrees Fahrenheit. Put mushrooms onto an oiled baking sheet and bake until browned and all liquid has evaporated (about 15 minutes).
Spread a thin coating of dressing on each piece of bread. Top each piece with a slice of cheese. Put about 1/4 cup of sauerkraut on half of the slices. Top the sauerkraut with slices of mushroom. Put the remaining piece of bread on top and spread butter on the outside of the top slice.
Put the sandwiches, buttered side down, on a preheated griddle or skillet over medium low heat. Spread butter on the top and cook sandwich until golden brown, flipping to cook on both sides.
Yield: 8 sandwiches
Prep time: 1 1/2 hours
Cooking time: 15 minutes
Recipe reprinted with permission from From the Bastyr Kitchen.