Portabella Reuben Sandwich Recipes

Steps:

• 1. Preheat oven to 400°.
• 2. For the dressing: Combine, mayonnaise, ketchup and relish in a small bowl and set aside.
• 3. Brush each mushroom with olive oil and season with salt and pepper. Place gill side up on a parchment lined baking sheet. Place in oven 5 minutes, turn over and leave for 5 more minutes.
• 4. To assemble sandwiches: Spread dressing on 2 slices of bread. Place mushroom, gill side up, on bread. Top with sauerkraut, then a slice of cheese.
• 5. Place on a baking sheet and return to oven for 2 minutes or until the cheese is melty. (Go ahead and turn the oven off - there will be plenty of heat to melt the cheese)
• 6. Spread dressing on remaining bread while waiting for the cheese to melt. When cheese is melted, take sandwich out of the oven, place remaining bread on top and serve.

Steps:

• To cook portabellos:.
• Preheat the oven to 400°F or turn on broiler.
• Combine the oil, garlic, salt, and peper in a small bowl and set aside.
• Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
• Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
• To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
• To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
• Sandwich:.
• Preheat oven to 400*F.
• 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 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.
• Enjoy!

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.