Vegetarian Reuben with Russian Dressing
Topic: Food
I love reubens but they are a bit overwhelming in the calorie department and I just don't keep pastrami hanging around for the odd moment when I want something to eat, but I found this one in Eating Well magazine. It is so yummy and easy to make too.
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Vegetarian Reuben with Russian Dressing

Prep time: 10 minutes
Start to finish: 25 minutes
To make ahead: The dressing will keep in an airtight container in the refrigerator for up to 2 days.
Ease of preparation: easy

This great vegetarian sandwich originated at Penny Cluse Caf? in Burlington, Vermont. The spinach, mushroom and onion blend makes such a satisfying filling, you won't even notice that the corned beef is missing.

Russian dressing
2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle or relish

Sandwiches
3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut

1. To prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
2. To prepare sandwiches: Heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden-brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Makes 2 servings.
Per serving: 380 calories; 16 g fat (3 g sat, 7 g mono); 15 mg cholesterol; 44 g carbohydrate; 16 g protein; 7 g fiber; 931 mg sodium.
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I just used regular spinach and it worked fine. It really is fast to make.