Recipe for cooking portobello reubens

Quick Meals- Salads and Sandwiches :: Vegetarian Sandwiches

Portobello Reubens

Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:28 am

Source: Asbury Park Press - Recipes from the Mushroom Council.

(Preparation 10 min., cooking time 15 min.)

2 Tbsp. extra virgin olive oil
1 1/2 lb. portobello mushroom caps, sliced (about 6 C.)
8 slices deli-style rye bread with seeds, toasted
1/4 C. prepared Russian dressing
4 slices Swiss cheese (about 4 oz.)
1 C. prepared coleslaw
4 thin slices red onion

Preheat broiler to 375 degrees F.

In a lrg. skillet (preferably nonstick), over med.-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 min.; uncover and cook until tender and liquid evaporates, about 5 min. longer; drain on paper towels, pressing excess moisture from mushrooms.

Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 min. Lower oven heat to 375 degrees F.

Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 min. Top each sandwich with 1/4 C. coleslaw and an onion slice; cover with remaining toast.

Makes approximately 4 sandwiches.