Portabella Reuben
Elevate your sandwich game with this hearty and flavorful Portabella Reuben, a vegetarian twist on the classic deli favorite. This recipe features marinated and oven-roasted portabella mushroom caps, infused with a savory blend of olive oil, soy sauce, balsamic vinegar, smoked paprika, and garlic powder, making them the perfect plant-based alternative to corned beef. Layered between slices of perfectly toasted rye bread, you'll find melted Swiss cheese, tangy sauerkraut, and a creamy touch of Thousand Island dressing, creating a mouthwatering combination of textures and flavors. Ready in just 30 minutes, this satisfying sandwich is easy to make and ideal for a quick lunch or dinner. Whether you're vegetarian or simply looking for a fresh twist, this Portabella Reuben is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 4 slices Rye bread
- 4 slices Swiss cheese
- 0.5 cup Sauerkraut
- 0.25 cup Thousand Island dressing
- 2 tablespoons Butter
Instructions
Preheat your oven to 400°F (200°C).
Gently clean the portabella mushroom caps with a damp paper towel and remove the stems.
In a small bowl, mix together olive oil, soy sauce, balsamic vinegar, smoked paprika, and garlic powder.
Brush the marinade generously over both sides of the mushroom caps.
Place the mushrooms on a baking sheet lined with parchment paper and roast them in the preheated oven for 10-12 minutes, flipping halfway through. Remove from the oven and let them cool slightly.
While the mushrooms are roasting, lightly butter one side of each slice of rye bread.
Spread a thin layer of Thousand Island dressing on the unbuttered side of two slices of bread.
Place a roasted portabella mushroom on top of each slice with the dressing.
Add 2 slices of Swiss cheese and 1/4 cup sauerkraut on top of each mushroom.
Cover each sandwich with the remaining slices of bread, buttered side out.
Heat a large skillet or griddle over medium heat.
Carefully place the sandwiches on the skillet and cook for 3-4 minutes on each side, until the bread is golden brown and the cheese is melted.
Remove sandwiches from the skillet, slice in half if desired, and serve warm.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 11.5 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 446 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
