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Portobello Reubens

Ingredients

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

Instructions

Heat broiler to 375 degrees F.

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.

Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.

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.

Preparation 10 minutes, cooking time 15 minutes

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

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


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