Description
Delicious, meat-free version of a classic Reuben. Made with smoky marinated mushrooms and topped with tangy, homemade vegan 1000 Island Dressing.
Ingredients
Scale
- Marinated Mushrooms
- 16 oz button mushrooms, sliced thin
- 1/2 cup tamari or soy sauce
- 2 tbs Worcestershire sauce
- 1 tbs balsamic vinegar
- 1 tsp liquid smoke
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbs dijon mustard
- Vegan 1000 Island Dressing
- 1 cup vegan mayo
- 3 tbs cup dill relish
- 2 cloves garlic, minced
- 1 tbs prepared horseradish
- 1/4 cup ketchup
- 2 tsp onion powder
- 2 tsp Worcestershire
- 1 tbs dijon mustard
- 2 tbs fresh dill
- salt and pepper
- Toppings
- Swiss cheese
- sauerkraut
- rye or pumpernickle bread
Instructions
- Start by marinating the mushrooms. Combine the soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, liquid smoke, garlic powder and onion powder in small bowl and whisk them together. Pour the mixture over the sliced mushrooms and toss. Set aside and marinade for at least 30 minutes. You can marinate the mushrooms the night before as well.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and when the mushrooms are done marinating, place them onto a baking sheet and bake for 20 minutes.
- While the mushrooms are baking, prepare the dressing. Combine all the ingredients in a small bowl and whisk together until combined. You can also use a small food processor for this and pulse about three to five times.
- Assemble the sandwiches by spreading the 1000 Island Dressing on both pieces of bread. Put the mushrooms down, top with the cheese and sauerkraut. Grill the sandwich on a small skillet, cooking for about 3 minutes on each side or until the cheese is melted and the bread is crispy. We put ours on a Panini press for about 5 minutes. Serve with fresh cut fries and extra dressing on the side!
Notes
*For vegan use vegan Swiss cheese.
**For gluten-free, use gluten-free bread