THE PORTOBELLO PHILLY REUBEN

SERVES 4 SANDWICHES

RUSSIAN DRESSING

1/3 cup vegan mayonnaise (soy- free if necessary)

1 tbsp. ketchup

1 tbsp. no-salt-added tomato paste

2 tsp. red wine vinegar

1 tsp. dried dill

1/2 tsp. smoked paprika

2 to 3 tbsp. sweet pickle relish

SANDWICHES

4 portobello mushroom caps

Olive oil spray

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. vegan Worcestershire sauce (gluten-free and/or soy- free if necessary)

Black pepper to taste

4 vegan sandwich rolls (gluten- free if necessary), split horizontally

Smoked Gouda Cheese Sauce, Melty Variation

Loads of sauerkraut

NUTRITIONAL VALUES

Calories: 284kcal
Fat: 9g (1.1g S.Fat)
Carbs: 43.5g
Protein: 9.5g
Sugar: 8.9g
Sodium: 784mg

METHOD

To make the Russian dressing: In a small mixing bowl, combine the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika. To taste, add relish. Refrigerate until ready to use.

To make the sandwiches: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place gill side up on a baking sheet.

Combine the liquid aminos and Worcestershire sauce in a small cup or bowl. Drizzle over the mushrooms and season with pepper. 10 minutes in the oven Remove from the oven and set aside for a few minutes to cool. Cut the mushrooms into 12-inch strips on the bias. Keep the cheese sauce warm by heating it.

Preheat the oven to broil. Place the rolls, cut side up, on a baking sheet. Place portobello strips on the bottom halves of the pan. On top of the mushrooms, spread or drop the cheese sauce. Broil for 1 to 2 minutes, or until the cheese is golden and the bread is toasted.

Spread Russian dressing on the top half of each roll, then pile on a pile of sauerkraut on the cheesy half of each sandwich. Place the top half of the sandwich on top of the sandwich and serve right away.