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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. Ingredients:
1 package (6 ounces) sliced baby portobello mushrooms |
2 tablespoons olive oil, divided |
1 package (6 ounces) fresh baby spinach |
8 slices marble rye bread |
1/4 cup prepared thousand island salad dressing |
8 slices process swiss cheese |
1 cup sauerkraut, rinsed and well drained |
2 tablespoons butter, softened |
Directions:
1. In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat.
2. Spread bread slices with salad dressing and top with a cheese slice. Layer four slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches.
3. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Yield: 4 servings.
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