I love a good Reuben. Really I just love any excuse to eat sauerkraut! This version hits nearly all the flavors of a Reuben. My mom left half of hers on the counter and lost it to my carnivore dad, so that says something.
I used very thinly sliced portobellos for meat, left out the cheese, and made a plant based thousand island dressing. A real reuben is pretty fatty, which is why the sauerkraut works so well to cut through the fat and balance the flavors. My first version of this sandwich I liked, but felt was missing some balance. It was the fat, I had too much vinegar flavor, so I added some avocado the second time and it balanced much better.
Makes: 2 | Difficulty: Medium
- 4 medium portobello mushrooms
- carrot dog marinade found here
Thousand Island Dressing found here
Grill mushrooms, let cool a little, then very thinly slice and add to marinade for 30 minutes to three hours.
Lightly toast rye bread and smear with avocado.
Pat mushrooms very dry. Pat sauerkraut very dry. Heat mushrooms and kraut until warm. Add mushrooms, then sauerkraut to bottom slice of bread. Drizzle with dressing and top with other slice of bread.
If you don’t toast the bread this would also be a great grilled sandwich.