Vegetarian Reubens

• 1 package (6 ounces) sliced baby portobello mushrooms
• 2 tablespoons olive oil, divided
• 1 package (6 ounces) fresh baby spinach
• 8 slices marble rye bread
• 1/4 cup prepared Thousand Island salad dressing
• 8 slices process Swiss cheese
• 1 cup sauerkraut, rinsed and well drained
• 2 tablespoons butter, softened

1. In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat.
2. Spread bread slices with salad dressing and top with a cheese slice. Layer four slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches.
3. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

baby portobello mushrooms, olive oil, baby spinach, rye bread, salad dressing, swiss cheese, sauerkraut, butter

Taken from www.tasteofhome.com/recipes/vegetarian-reubens/ (may not work)