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Veggie Reuben Sandwich

Posted on September 24, 2018 | No Comments on Veggie Reuben Sandwich

Everyone has fond memories of a favorite sandwich and one of mine is a warm Reuben, with its tangy counterparts of sauerkraut and Russian dressing complementing corned beef and Swiss cheese slices. This is a lighter version, with a spinach-and-mushroom filling that is just as tasty as the original.

Yield: 2 servings

Ingredients:

  • Russian Dressing:
  • 2 tablespoons light mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped pickle or relish
  • 3 teaspoons Extra-virgin olive oil
  • 1 piece red onion, small, thinly sliced
  • 1 cup mushrooms, sliced
  • 5 cups spinach
  • freshly ground pepper to taste
  • 4 slices whole wheat baguette
  • 1/2 cup light swiss cheese slices
  • 1/2 cup sauerkraut, optional

Procedures:

  1. Whisk mayonnaise and ketchup in a small bowl until smooth.  Stir in capers and pickle (or relish).
  2. heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat.  Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes.  Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes.  Transfer the mixture to a plate.
  3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat.  Add the bread, cut side up.  Divide cheese equally among the slices.  Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.  Transfer sandwich halves to a cutting board.  Divide the dressing between the spinach halves.  Carefully place the sauerkraut halves on top.  Cut sandwiches in half and serve.

Nutrition Facts Per Serving:

  • Calories (kcal) 588
  • Carbohydrates (g) 86
  • Protein (g) 27
  • Fat (g) 16

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