Moosewood: Portabello Reuben

[Guest guest]

I promised by husband I'd make him this one!

 

 

* Exported from MasterCook *

 

Portabello Reuben

 

Recipe By :Moosewood Restaurant New Classics, The Moosewood Collective

Serving Size : 0 Preparation Time :0:00

Categories : Moosewood New Classics

 

Amount Measure Ingredient -- Preparation Method

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EASY RUSSIAN DRESSING:

1/4 cup diced tomato

1/3 cup prepared mayonnaise

1 tablespoon chopped scallions

1 teaspoon prepared horseradish

1 teaspoon cider vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

dash of Tabasco or other hot pepper sauce

1 teaspoon tomato paste

SANDWICH:

8 slices plain or toasted rye bread

4 sliced cooked portabellos -- (page 171)

1 cup drained sauerkraut

1 1/2 cups grated Swiss cheese

 

Preheat oven to 400ºF.

 

Combine all the dressing ingredients in a blender or food processor and puree

until smooth and creamy. Spread Russian Dressing on 4 slices of bread and place

plain side down on a baking pan. Layer each slice with 1/4 of the portabello

slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.

 

Top each sandwich with a second slice of bread spread with dressing and bake for

about 4 minutes, until the cheese melts. Serve immediately.

 

Source:

" MC Formatted by: Karen C. Greenlee "

S(ISBN):

" 0-609-80241-0 (paperback) "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 20 Calories; trace Fat (8.7% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1130mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : Moosewood's Tempeh Reuben has been a customer favorite for years and,

although its popularity never wanes, this portobello version gives it a run for

the money.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0