RUEBEN SANDWICH WITH MUSHROOMS AND KALE (VEG)

Meat-free, but definitely not flavour-free. This delicious alternative to the classic Reuben Sandwich is just as good as the original, and can be made in 20 minutes.

SERVES 2
Recipe from crazy-cucumber.com
Photography by Crazy Cucumber

INGREDIENTS FOR SANDWICH
4 large portobello mushrooms, sliced
2 cups chopped curly kale leaves
2 garlic cloves, crushed and chopped
4 slices of rye sourdough bread
⅓ cup Living Goodness Heartbeet Kraut, drained
4 large slices of Swiss cheese
¼ cup grated Parmesan cheese
2 tablespoons butter, softened
Light olive oil
Salt
Black pepper

INGREDIENTS FOR DRESSING
½ cup mayonnaise
1 teaspoon apple cider vinegar
1 teaspoon Sriracha sauce
½ teaspoon paprika
1 teaspoon sugar
Salt
Black pepper

METHOD FOR DRESSING
• Mix all ingredients for Russian dressing in a small bowl using a whisk.

METHOD FOR SANDWICH
• Preheat a large frying pan with some olive oil. Add sliced mushrooms and fry them on high heat about 5 minutes. Turn heat down to medium-high. Add half of the chopped garlic and keep cooking until it’s soft and fragrant. Season the mushrooms with salt and pepper. Transfer to a plate and set aside.
• Add a splash of olive oil and cook remaining garlic. Raise heat to high, add kale with a splash of water and toss to combine. Cover and cook for 5 minutes. Transfer to a small bowl, add sauerkraut, season with salt and pepper.
• Lightly butter one side of bread slices. Spread non-buttered sides with Russian dressing. On two slices of bread layer one slice of Swiss cheese, Parmesan cheese, mushrooms, kale and sauerkraut mix then place second slice of Swiss cheese. Top with remaining two bread slices, buttered sides out.
• Heat a skillet over medium heat. Place a sandwich in the skillet and cook 3 minutes per side or until golden and cheese is melting. Serve hot.