Vegetarian Reubens - 35g Carbs, 6g Fiber
From: Taste of Home’s Weeknight Cooking Made Easy
You can find portobello mushrooms in the refrigerated produce
section of your local grocery store. Substitute portobello
mushroom caps if needed.
Serving: 4
Category: Main Dish
Prep: 5 min.
Cook: 15 min.
Total: 20 min.
1 pkg (6 oz) sliced baby portobello mushrooms
2 Tbsp olive oil, divided
1 pkg (6 oz) fresh baby spinach
2 Tbsp butter, softened
8 slices marble rye bread
1/4 cup Thousand Island salad dressing
8 slices process Swiss cheese
1 cup sauerkraut, rinsed and well drained
In a large skillet, saute mushrooms in 1 tablespoon oil until
lightly browned; remove with a slotted spoon. In the same skillet,
saute spinach in remaining oil until wilted. Remove from the heat.
Spread butter over one side of each slice of bread. Place four
slices, buttered side down, on a griddle. Spread with half of
the salad dressing; top each with one slice of cheese, mushrooms,
spinach, sauerkraut and another slice of cheese.
Spread remaining salad dressing over the unbuttered side of
remaining bread; place buttered side up over cheese. Cook over
medium heat until toasted on both sides.
Yield: 4 servings
Nutritional Analysis:
1 sandwich equals 475 Calories, 30g Fat (12g Saturated Fat),
56mg Cholesterol, 1,446 mg Sodium, 35g Carbs, 6g Fiber,
18g Protein