Meatless Rueben

MV4494

Ingredients

Russian dressing

  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped pickle, or relish

Sandwiches

  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 cup sliced mushrooms
  • 5 cups baby spinach
  • Freshly ground pepper, to taste
  • 4 slices rye bread
  • 1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
  • 1/2 cup sauerkraut

Preparation

  1. Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
  2. To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
  3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
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