Portabella Reubens

• 18 ounces portabella mushrooms, sliced
• 8 slices rye bread
• 4 tablespoons Russian salad dressing, prepared
• 4 ounces swiss cheese, 4 slices
• 1 cup Coleslaw
• 4 slices red onions
• 2 tablespoons olive oil

1. Preheat oven to 375F In a large skillet, heat oil until hot over medium-high heat.
2. Add mushrooms, cover and cook until they begin to release liquid, about 4 minutes.
3. Uncover and cook until tender and liquid evaporates, about 4 more minutes.
4. Drain on paper towels and press lightly to remove excess moisture.
5. Meanwhile, on a baking sheet, arrange bread slices and toast in the oven, turning once, until lightly browned.
6. Spread toast with dressing, dividing evenly.
7. Arrange mushrooms on half of the toast, top each with a slice of cheese folded in half.
8. Bake open-faced sandwiches until cheese melts.
9. Top each sandwich with 1/4 cup coleslaw and an onion slice.
10. Cover with remaining toast.

portabella mushrooms, rye bread, salad dressing, swiss cheese, red onions, olive oil

Taken from www.food.com/recipe/portabella-reubens-300102 (may not work)