That little leaning tower of portobello sandwich is about to fall over! And it almost did but after I put my iPhone down, I caught it and devoured it.
Ok, so I love a Reuben. In fact, it has beens said that I make the best Reuben in town…but that was when I only thought tempeh was the main ingredient. But, who says a reuben has to be tempeh? After seeing a few portobello recipe variations in a few of the new cookbooks I’ve been reading lately, I got hungry and decided to make this!
It’s not really even a recipe – it’s a marinated portobello, smothered in sauerkraut, topped with homemade Russian dressing in between two pieces of toasty bread.
Lunch is ready!
Portobello Reuben Sandwich
- 1 portobello mushroom
- 1 tablespoon olive oil
- 1 tablespoon balsamic
- The juice of 1/2 lemon
- 1/2 tablespoon tamari
- 1 small clove of garlic pressed
- 2 pieces of bread
- Russian dressing homemade is best: mayo + ketchup + relish
Take the stem off the portobello. Use a spoon to clean out the “gills”. Whisk the marinade together. Pour the marinade over the portobello and be sure to coat the whole thing. Marinate for 30 minutes (up to 24 hours!)
Bake the mushroom at 350 for about 20 minutes.
Use tongs to lift the mushroom out of the baking dish. Save whatever is left of the marinade for extra dipping – if you are a dipper like me.
Let it rest for a moment. Meanwhile, toast the bread and make the Russian dressing.
Build your sandwich. I sort of cheat here and cut the portobello in half and the two pieces of toast in half and build them one half at at time.
Place the bottom toasts on a plate. Lay the portobello halves on each one. Top with sauerkraut. Slather the top toasts with Russian dressing and close the sandwich.