Portobello Reubens


  • 2 tablespoons olive oil
  • 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
  • 8 slices deli-style rye bread with seeds, toasted
  • 1/4 cup prepared Russian dressing
  • 4 slices Swiss cheese (about 4 ounces)
  • 1 cup prepared coleslaw
  • 4 thin slices red onion


  1. Heat broiler to 375 degrees F.
  2. In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.
  3. Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.
  4. 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 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

Makes 4 sandwiches | Prep 10 min | cook time 15 min

Posted by Don from NJ at Recipe Goldmine 9/25/2001 7:28 am.

Source: Asbury Park Press | sandwich recipes from the Mushroom Council.