Sunday, August 29, 2010

Portabello Reubens

The kids are back in school, so I'm cranking out meals like a short order cook. I haven't been able to talk the boys, or Jenni for that matter, into eating sauerkraut, but I've come to appreciate it over the years. Grandma Benson would be so proud. But with our without the sauerkraut, this is a delicious sandwich. The recipe is courtesy of Moosewood Restaurant.

3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme
dash of salt

Combine the oil, garlic and salt in a small bowl. Remove the stems and slice the portabellos. Brush both sides with the oil. Bake at 400 degrees for 20 minutes or so, turning once, or saute in a large skillet.

Russian Dressing
1/4 cup diced tomato
1/3 cup 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 sauce
1 teaspoon tomato paste

8 slices plain or toasted rye bread
4 sliced cooked portabellos
1 cup drained sauerkraut
1 1/2 grated or sliced Swiss Cheese

Combine all of 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 sheet. 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 with dressing, and bake for about 4 minutes, until the cheese melts. Serve immediately.

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