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Vegetarian Reubens

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Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple.

What You Need:
(Makes: 4 servings)

1 package (6 ounces) of sliced baby Portobello mushrooms
2 tablespoons of olive oil, divided
1 package (6 ounces) of fresh baby spinach
8 slices of marble rye bread
1/4 cup of prepared Thousand Island salad dressing
8 slices of process Swiss cheese
1 cup of sauerkraut, rinsed and well drained
2 tablespoons of butter, softened

What to Do:
STEP 1)
In a large skillet, sauté the mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, sauté spinach in remaining oil until wilted. Remove from the heat.

STEP 2) Spread the salad dressing on the bread slices and top with a cheese slice. Layer four slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter the outsides of sandwiches.

STEP 3) In a small skillet over medium heat, toast sandwiches for 2 to 3 minutes on each side or until cheese is melted.

STEP 4) Enjoy!

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