Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 6/7/21

Portobello Mushroom Reuben Sandwich
with sweet potato fries / snap peas

Active: 45 Total: 45
Original GF Paleo Vegetarian
Portobello Mushroom Reuben Sandwich

In this vegetarian take on a Rueben, roasted mushrooms stand in for the traditional corned beef, but the other toppings of tangy sauerkraut and creamy Thousand Island Dressing remain the same.
Smarts: Make a double batch of Thousand Island Dressing tonight and reserve half to dress Wednesday's salad.

Proteins
Cheese
Cuisines
American
Save recipe
30

Ingredients

Metric
Servings:
4
Thousand Island Dressing:
  • Garlic - 1 clove , chopped
  • Mayonnaise - 1/3 cup
  • Ketchup - 1 1/2 Tbsp
  • Sweet pickle relish - 2 tsp
  • Lemon juice - 1/2 tsp
  • Paprika - 1/4 tsp
Sweet Potato Fries and Snap Peas:
  • Snap peas - 10 oz (sub snow peas)
  • Sweet potato fries, frozen - 16 oz
Portobello Mushroom Reuben Sandwich:
  • Mushrooms, portobello - 4
  • Sauerkraut - 1 cup , drained
  • Soy sauce, low-sodium - 1 Tbsp
  • Butter - 4 Tbsp
  • Bread, rye - 8 slices (sub any sandwich bread)
  • Cheese, Swiss - 4 slices

Prep

  1. Make dressing - (Double if making Wednesday's meal.) (If prepping right before cooking, get oven heating before continuing with prep.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Mushrooms - Remove stems and scrape out gills. (Can be done up to 3 days ahead)

  3. Snap peas - You can serve the peas raw or lightly steamed. To steam them, place them in a microwave-safe bowl with 1 Tbsp / 15 mL of water. Cover with a paper towel and microwave on high until snap peas are bright green but still have some crunch, 1 to 2 minutes. (Can be done 1 day ahead)

  4. Sauerkraut - Drain sauerkraut. Rinse with cool water first for a milder flavor.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C.

  2. Spread mushrooms hollow-side facing up on a sheet pan. Brush on both sides with soy sauce and season with some salt and pepper. Transfer to the oven and roast for 10 minutes to get them started cooking.

  3. After 10 minutes, remove mushrooms from oven. If they are not tender, flip them over and continue baking until very tender. (Note: If they have released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry.)

  4. Once mushrooms are done cooking, or nearly done cooking, spread sweet potato fries out on a sheet pan and bake according to package directions. 

  5. Thinly slice mushrooms. 

  6. While sweet potato fries bake, assemble sandwiches. Butter one side of each piece of bread. Lay out bread buttered-side down. Layer with cheese, sauerkraut, sliced mushrooms, and dressing (remember to reserve half if doubled for Wednesday). Top with bread buttered-side up. Continue until all sandwiches are made.

  7. Heat a griddle, grill pan or skillet over medium heat. Place sandwiches butter-side down onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Continue cooking on the other side until golden and the cheese is melted.

  8. Serve sandwiches with sweet potato fries and snap peas on the side. Use any remaining dressing for tonight’s meal as dip for the fries and peas. Enjoy!

Reviews

Ratings

0 reviews