Portabella Reuben

• Easy Russian Dressing
• 1/4 cup diced tomato
• 1/3 cup mayonnaise
• 1 tablespoon chopped scallion
• 1 teaspoon prepared horseradish
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground black pepper
• 1 dash hot pepper sauce
• 1 teaspoon tomato paste (optional)
• Sandwich
• 8 slices bread or 8 slices toasted rye bread
• 1 cup drained sauerkraut
• 1 1/2 cups grated swiss cheese
• Portabello prep
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 dash salt and pepper
• 4 portabella mushrooms, rinsed and dried (about 8 oz.)

1. To cook portabellos:
2. Preheat the oven to 400u0b0F or turn on broiler.
3. Combine the oil, garlic, salt, and peper in a small bowl and set aside.
4. Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
5. Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
6. To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
7. To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
8. Sandwich:
9. Preheat oven to 400*F.
10. Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
11. Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan.
12. Layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
13. Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
14. Serve immediately.
15. Enjoy!

dressing, tomato, mayonnaise, scallion, horseradish, cider vinegar, salt, ground black pepper, pepper sauce, tomato paste, sandwich, bread, sauerkraut, swiss cheese, prep, olive oil, garlic, salt, portabella mushrooms

Taken from www.food.com/recipe/portabella-reuben-93151 (may not work)