Mushroom Reuben

Mushroom reuben.

Reubens are my go-to diner sandwich – even the worst ones are delicious because the flavor profile is flawless – and I’ve been obsessed with giving the classic sandwich a vegetarian twist for some time. Now, after eating many different versions, I’m convinced that, dare I say it, they are better than the traditional pastrami style.

To elevate your Reuben game, use fresh-baked rye bread, opt for a more interesting cheese such as Gruyère and pile on a well-made kraut. These elements combine to create the same warm, comforting and familiar sandwich – with a little portabella pizzazz.

Mushroom Reuben

Serves | 2 |

Russian Dressing (Yields 1¼ cups)

  • 1 cup full-fat Greek yogurt
  • ¼ cup ketchup
  • 2 tsp grated horseradish
  • 1 clove garlic, minced
  • 1 tsp hot sauce
  • ¼ cup minced bread and butter pickles
  • salt and freshly ground black pepper, to taste

Mushrooms

  • 4 Tbsp olive oil, divided
  • 2 large portabella mushrooms
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 Tbsp Dijon mustard
  • 1 tsp ground coriander
  • salt and freshly ground black pepper, to taste

Mushroom Reuben

  • 2 Tbsp butter
  • 4 slices rye bread
  • 4 slices (4 oz) Gruyère cheese
  • 4 Tbsp Russian dressing (recipe follows)
  • 1 cup sauerkraut, drained
  • mushrooms (recipe follows)

| Preparation – Russian Dressing | In a bowl, combine all ingredients and season with salt and pepper to taste. Store in refrigerator until ready to use.

| Preparation – Mushrooms | Reserve 2 tablespoons olive oil for cooking. In a medium bowl, combine remaining ingredients and season with salt and pepper to taste. Place a large sauté pan over medium high heat and add reserved olive oil; add mushrooms, cover and cook, 8 to 10 minutes, flipping every couple of minutes. Once mushrooms are cooked through and tender, remove them from the pan and set aside. Carefully wipe pan clean.

| Preparation – Mushroom Reuben | In the same sauté pan over medium heat, add butter. Once butter has melted, add bread. Immediately place one slice of cheese on top of each slice of bread, cover and leave to cook, 2 to 3 minutes, until cheese begins to melt and bread begins to brown. Remove from heat and transfer bread to a clean work surface. On top of two slices of bread, evenly distribute Russian dressing. On top of the other two slices, evenly distribute sauerkraut and then mushrooms; top with Russian dressing-slathered slices. Cut each sandwich in half and serve immediately.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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