Chef Gillian Clark's portabella reuben recipe - The Diigo Meta page

• 19 May 09
  

  Katie Laird

  Portabella Reuben sandwich:
  
  8 portobellos, cleaned and stems removed
  1/4 cup olive oil
  salt
  pepper
  8 slices of swiss cheese
  8 slices of rye bread
  ½ cup sauerkraut
  
  Toss the portobellos in the olive oil and with a pinch of salt and a pinch of pepper. Roast the portobellos in an oven preheated to 350 degrees. While the portobellos are roasting (it should take about 15 minutes) toast the rye bread in the oven with a slice of the cheese on each slice of bread.
  
  To assemble the sandwiches, place two of the mushrooms on one slice of the rye and one fourth of the sauerkraut. Place the other slice of bread on top of the sauerkraut. Slice the sandwich in half and serve

  tocook food recipes vegetarian

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