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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[email protected]I can't wait to try these Reubens! They look so delicious.
Jeremiah Hall
[email protected]These sandwiches are a great way to use up leftover turkey or chicken.
Radioactive Balls
[email protected]I love that these Reubens are made with healthy ingredients. I feel good about feeding them to my family.
Denise Richmond
[email protected]These sandwiches are a bit time-consuming to make, but they're definitely worth the effort.
francisco chavez
[email protected]I'm not a vegetarian, but I'm always looking for ways to eat less meat. These Reubens are a great option.
Miles Slaughter
[email protected]These sandwiches are perfect for a picnic or potluck.
Wilma J Wilkey
[email protected]These Reubens are a great way to get your kids to eat their vegetables.
okonkwo ebenezer
[email protected]I'm not sure if I would make these sandwiches again. They were just okay.
Hari Olie
[email protected]These sandwiches are a bit messy to eat, but they're totally worth it.
Haniel Daniel
[email protected]I love the combination of flavors in these sandwiches. The sauerkraut, Thousand Island dressing, and tempeh bacon all go so well together.
discontinuing
[email protected]These Reubens are perfect for a quick and easy lunch or dinner.
Ahmad Rabih Rustami
[email protected]I've made these sandwiches several times now, and they're always a hit. My friends and family love them!
unnati chapagain
[email protected]These sandwiches are a great way to use up leftover sauerkraut.
Jennie Henderson
[email protected]I 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
[email protected]These Reubens were a bit too salty for my taste, but overall they were still pretty good.
Danielle Swopes
[email protected]I'm not a vegetarian, but I really enjoyed these sandwiches. The tempeh bacon was especially good.
Guilene Xavier
[email protected]These 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
[email protected]I 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
[email protected]These 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.