Vegetarian Reuben & Russian Dressing
Calories 323 (13% from fat)
Fat 4.7 gram
Saturated Fat 2.2 gram
Trans Fat 0 gram
Chol. 13 mg.
Sodium 912 mg.
Carb. 51 gram
Fiber 6 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 16 gram
Ingredients
fat-free olive oil cooking spray
1 Tbsp. water
1 small red onion (1/2 cup), thinly sliced
1 cup sliced mushrooms
4 oz. baby spinach
¼ cup (1 oz.) Jarlsberg cheese, shredded
¼ cup fat free mozzarella, shredded
4 slices Russian rye bread
½ cup low sodium sauerkraut
2 Tbsp. fat free mayo
(We used Miracle Whip.)
2 tsp. no salt added ketchup
2 tsp. chopped Spanish capers
1 tsp. relish
(We used Mt. Olive No Sugar Added Sweet Relish.)
1/4 tsp. ground black pepper
1.Warm up a non-stick large skillet over medium heat. Then spray it with fat-free olive oil cooking spray and add the water. Stir in the onion and mushrooms and cook until the onion softens, about 4 minutes. Add the spinach and keep stirring for 1 or 2 minutes, until spinach is wilted. Pour the spinach mixture into a bowl and set aside.
2. Mix the cheeses together in a bowl.
3. Spray another coating of fat-free olive oil cooking spray on the skillet and arrange the bread in the pan. Spread the cheese mixture evenly between the pieces of bread. Now divide the spinach mixture between two of the pieces of bread and the sauerkraut between the other two. Cover and cook for 4 to 6 minutes until the cheese is melted and the bread has browned on the bottom.
4. Take bread slices out of the skillet and put them on serving plates. Now mix together the last 5 ingredients, the mayo through the pepper in a bowl. This is your Russian dressing. Divide the Russian dressing evenly, spreading each half on one of the sandwiches.
5. Carefully put the halves together and you've got 2 vegetarian Reubens & Russian dressing.
Yield: 2 Servings
