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Recipe

Portobello Reuben Sandwich

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Breads Lunch
By Stephen Stanczak
Published November 1, 2018
  • Cook Time
    0 min
  • Prep Time
    0 min
  • Category
    lunch
  • Cuisine
    Sandwich

Vegetarians rejoice! We have perfected a Reuben just for you using meaty portobello mushrooms and 7 Sprouted Whole Grain Rye Bread  that you are sure to love. If you don’t have Jeff’s Zauerkraut at your grocery store, use your favorite zippy kraut instead for this kosher sandwich. This recipe was created by Betty Holloway, M.N.S., the registered dietitian behind Nutriphoria. All nutritional information for this dish has been verified by Ms. Holloway.

Ingredients

  • 3 tbsp tomato ketchup
  • 3 tbsp olive oil mayo
  • 1 tsp prepared horseradish
  • ¼ tsp Tabasco
  • 8 slices Angelic Bakehouse 7 Sprouted Whole Grain Rye Bread
  • 4 sliced grilled portobello mushrooms
  • 1 c Jeff’s Zauerkraut (live-fermented red sauerkraut)
  • 8 slices Swiss cheese (or 1½ c shredded)

Instructions

  1. Combine ketchup, mayo, horseradish and Tabasco to create a Russian dressing.
  2. Preheat griddle or oven to 400° F.
  3. Spread Russian dressing on 8 slices of sprouted grain bread and set 4 slices aside.
  4. Layer 4 slices with ¼ of the grilled portobello slices, ¼ of the sauerkraut, and 2 slices of Swiss cheese.
  5. Top each sandwich with the final slice of bread. Lightly oil a griddle. Cook until bread is golden and cheese melts. Makes 4 servings.
  6. Oven method: Pre-toast bread. Lightly grease a baking sheet and build 4 sandwiches as above. Lightly butter or oil the top of the sandwich and bake for about 4 minutes until cheese melts.

Nutrition Information

Serving size: Per sandwich Calories: 501 kcal Fat: 30 g. Saturated fat: 10 g. Carbohydrates: 39 g. Sodium: 377 mg. Fiber: 6 g. Protein: 19 g. Cholesterol: 44 mg.