Crispy Mushroom Reuben Sandwiches

Name: Crispy Mushroom Reuben Sandwiches
Total time: 40 min
Ingredients: 12 ounces mixed sliced fresh mushrooms, such as oyster, cremini, and shiitake (about 7 cups); .25 cup olive oil, divided; .75 teaspoon kosher salt, divided; 2 tablespoons tomato paste; 2.5 teaspoons prepared horseradish; .5 teaspoon soy sauce; .5 cup plus 3 Tbsp. mayonnaise, divided; 8 slices Jewish rye bread; 8 slices Swiss or provolone cheese (about 6 oz.); 1 cup drained sauerkraut; Persian (mini) cucumbers, halved lengthwise, for serving

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This decadent vegetarian take on the classic Reuben puts mushrooms first.

By

Ananda Eidelstein

Updated on August 24, 2022

Hands On Time:

25 mins

Total Time:

40 mins

Servings:

4

A medley of mushrooms crisps up in the oven to bring big flavor, comfort-food vibes, and energy-boosting B vitamins to a sandwich classic. Mushrooms might seem like an unlikely replacement for corned beef in this deli-inspired dish, but thanks to their high umami content, they taste both meaty and highly savory.

Ingredients

12 ounces mixed sliced fresh mushrooms, such as oyster, cremini, and shiitake (about 7 cups)
¼ cup olive oil, divided
¾ teaspoon kosher salt, divided
2 tablespoons tomato paste
2 ½ teaspoons prepared horseradish
½ teaspoon soy sauce
½ cup plus 3 Tbsp. mayonnaise, divided
8 slices Jewish rye bread
8 slices Swiss or provolone cheese (about 6 oz.)
1 cup drained sauerkraut
Persian (mini) cucumbers, halved lengthwise, for serving

Directions

Preheat oven to 425°F with racks in upper and lower thirds. Divide mushrooms between 2 rimmed baking sheets. On each baking sheet, drizzle mushrooms with 2 tablespoons oil and season with ¼ teaspoon salt; toss to coat. Spread mushrooms in an even layer. Roast, rotating baking sheets halfway through, until mushrooms are golden and crispy in parts, 18 to 20 minutes.
Meanwhile, stir tomato paste, horseradish, soy sauce, ½ cup mayonnaise, and remaining ¼ teaspoon salt in a bowl until smooth.
Spread 1 side of each bread slice with remaining 3 tablespoons mayonnaise. Flip and spread other sides of bread with tomato paste mixture (about 1 tablespoon per slice). Top each of 4 slices with 1 cheese slice, about ⅓ cup mushrooms, and ¼ cup sauerkraut. Top with remaining 4 cheese slices and 4 bread slices, mayonnaise sides facing up.
Heat a large nonstick skillet over medium. Cook sandwiches in 2 batches, pressing gently with a spatula, until bread is golden and cheese is melted, 2 to 3 minutes per side. Serve with cucumbers.

Greg Dupree

Make It Vegan:

Opt for eggless mayonnaise and dairy-free cheese.We love Follow Your Heart's melty Provolone Style Slices.