VEGETARIAN REUBENS
Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat., Spread bread slices with salad dressing and top with a cheese slice. Layer 4 slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 475 calories, Fat 30g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1446mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein.
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blue marshmello gamer
g_b@hotmail.comI can't wait to try these Reubens! They look so delicious.
Jeremiah Hall
h.j18@aol.comThese sandwiches are a great way to use up leftover turkey or chicken.
Radioactive Balls
radioactiveb@gmail.comI love that these Reubens are made with healthy ingredients. I feel good about feeding them to my family.
Denise Richmond
denise.r29@aol.comThese sandwiches are a bit time-consuming to make, but they're definitely worth the effort.
francisco chavez
francisco_chavez@hotmail.comI'm not a vegetarian, but I'm always looking for ways to eat less meat. These Reubens are a great option.
Miles Slaughter
s_m@hotmail.frThese sandwiches are perfect for a picnic or potluck.
Wilma J Wilkey
wilkey_w@yahoo.comThese Reubens are a great way to get your kids to eat their vegetables.
okonkwo ebenezer
okonkwo.e40@aol.comI'm not sure if I would make these sandwiches again. They were just okay.
Hari Olie
ho@gmail.comThese sandwiches are a bit messy to eat, but they're totally worth it.
Haniel Daniel
hanield87@hotmail.comI love the combination of flavors in these sandwiches. The sauerkraut, Thousand Island dressing, and tempeh bacon all go so well together.
discontinuing
discontinuing@gmail.comThese Reubens are perfect for a quick and easy lunch or dinner.
Ahmad Rabih Rustami
a25@gmail.comI've made these sandwiches several times now, and they're always a hit. My friends and family love them!
unnati chapagain
chapagain.u@gmail.comThese sandwiches are a great way to use up leftover sauerkraut.
Jennie Henderson
hendersonjennie@aol.comI had a hard time finding tempeh bacon, so I used regular bacon instead. The sandwiches were still delicious, but I think they would have been even better with tempeh bacon.
Louise Quinby
q71@hotmail.comThese Reubens were a bit too salty for my taste, but overall they were still pretty good.
Danielle Swopes
d_swopes@gmail.comI'm not a vegetarian, but I really enjoyed these sandwiches. The tempeh bacon was especially good.
Guilene Xavier
gx34@gmail.comThese sandwiches were easy to make and so flavorful! I used homemade Thousand Island dressing and sauerkraut, which really took them to the next level.
Jack Peter
p_j@aol.comI love Reubens, but I'm always looking for ways to make them healthier. This vegetarian version is just as delicious as the traditional one, but it's much better for you.
Fokul islam Sonai
i_fokul79@aol.comThese vegetarian Reubens were a hit with my family! The sauerkraut and Thousand Island dressing gave them a classic Reuben flavor, and the tempeh bacon added a nice smoky touch. I'll definitely be making these again.