Steak-And-Mushroom Reubens

• 1 tablespoon olive oil
• 3 teaspoons coarsely ground pickling spice
• 1 12-ounce flank steak
• 12 large fresh shiitake mushrooms, stemmed
• 12 slices deli rye bread with seeds
• 1/4 cup fat-free Thousand Island dressing
• 1 1/2 cups drained sauerkraut from jar
• 6 ounces thinly sliced Gruyere cheese
• Nonstick olive oil spray

1. Heat oil in large nonstick skillet over medium-high heat. Sprinkle 1 1/2 teaspoons pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to medium rare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. Cover and cook until mushrooms are tender, turning occasionally, about 3 minutes. Transfer mushrooms to bowl.
2. Thinly slice steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.
3. Spray 2 large nonstick skillets with nonstick spray. Add sandwiches to skillets; place over medium heat. Cover and cook until bottoms are golden, about 3 minutes. Remove skillets from heat. Remove sandwiches. Spray skillets with nonstick spray. Turn sandwiches over into skillets. Cover and cook until bottoms are golden and cheese is melted, 2 to 3 minutes.

olive oil, shiitake mushrooms, deli rye bread, gruyuere cheese, nonstick olive oil spray

Taken from www.epicurious.com/recipes/food/views/steak-and-mushroom-reubens-356330 (may not work)