Portobello Reubens
- 8 large caps (about 2 pounds) portobello mushrooms
- ½ cup pastrami seasoning
- ¼ cup olive oil
- 8 slices dark rye bread
- ½ cup Thousand Island dressing
- 2 cups (1 pound) sauerkraut
- 8 slices (8 ounces) Gruyère cheese
- ¼ pound (1 stick) unsalted butter, softened
Instructions:
If unable to find pastrami seasoning, combine 3 Tbsp. each garlic powder and brown sugar.
- Remove the gills from the mushroom caps. Liberally sprinkle the mushroom caps with the pastrami seasoning mixture. Cover and let the mushrooms stand for several hours, to marinate.
- In a large skillet, heat the oil over medium-high heat. Add the mushrooms and sauté evenly on both sides for 6 minutes or until softened and lightly browned. Remove from the heat and cool. Slice and reserve.
- On a clean, flat surface, lay out the bread slices. Spread each slice with dressing. Top 4 slices of bread with the sauerkraut and sliced mushrooms. Lay the cheese slices over the tops of the mushrooms, and top with the remaining slices of bread.
- Spread the sandwiches with softened butter and cook in a nonstick skillet until golden and the cheese has melted. Cut each Reuben into 3 equal portions and keep warm until ready to serve.