Vegan Reubens with Russian Dressing

By Bibigallini

So delicious you won't miss the meat!

Ingredients

• Russian dressing:
• 2 T vegan mayo such as Vegenaise
• 2 t ketchup
• 2 t chopped capers (optional)
• 1 t chopped pickle or relish (if you like your dressing sweet, omit capers and use sweet pickle relish)
• Sandwiches:
• 3 t olive oil divided
• 1 small red onion, thinly sliced
• 1 C sliced mushrooms (baby portobellas work well)
• 5 C baby spinach
• freshly ground pepper to taste
• 4 slices rye bread
• 1/2 C shredded or 4 slices of vegan soy or rice cheese (Swiss or Jack flavor work best)
• 1/2 C sauerkraut

Details

Servings 2

Preparation

Step 1

Prepare russian dressing: whisk mayo and ketchup in a small bowl until smooth. Add capers and relish.

Heat 2 t oil in a large nonstick skillet over med-high heat. Add onion and mushrooms, cook--stirring often, until onion is softened--4 min. Add spinach and cook, stirring, until wilted--1-2 min. transfer to a plate.

Coat the pan with the remaining 1 t oil and return to med. heat. Add bread slices; divide cheese equally among the bread slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese melts and bread is golden brown; 4-6 min. If the cheese is not melted, put under a broiler just until cheese melts. Transfer sandwich halves to a cutting board. Divide the dressing between the two halves with the spinach mixture on them. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.