These used to be a mainstay at our house until we laid off of mushrooms for awhile. These are so rich in flavor and delicous. From the sauerkraut to the homemade thousand island to the marianted mushrooms, this is a sandwich you will not be able to put down until the last bite is gone! This is one messy sandwich so make sure you have plenty of napkins. We could each barely finish our whole sandwich-we usually split one, but we thought we could each eat our own...we were wrong!
Total Time: 30 minutes
1 tbsp olive oil
1/2 yellow onion, thinly sliced
6 oz button mushrooms, sliced
1 portobello mushroom, gills removed
1/2 cup sauerkraut
4 slices rye bread
Heat oil in a medium size skillet over medium heat. Add onions and saute until translucent and fragrant. Add mushrooms and sprinkle with a little salt. Let the mushrooms cook down and brown, approximately 7-10 minutes.
Meanwhile, cover the portobello mushroom in a marinade (I use a little balsamic vinegar, soy sauce and spices) and bake it or saute it for about 10 minutes until it is soft. I just put mine in a toaster oven on bake at 350 for about 10 minutes. Remove and cut into a large dices.
Divide the sauerkraut between two pieces of bread. Place all 4 slices of bread in the toaster oven and toast for about 7 minutes until bread is slightly brown.
Makes enough for 2 sammiches
3/4 cup Vegenaise
3 tbsp ketchup
2 dill pickles, roughly chopped
Mix all of the ingredients together. Spread evenly between the two sammiches. Top with the mushroom mixture and serve.
We served our reubens with Veganomicon's Brooklyn Deli Macaroni Salad.