Portabella Reuben - cooking recipe

Ingredients

Easy Russian Dressing
1/4 cup diced tomato
1/3 cup mayonnaise
1 tablespoon chopped scallion
1 teaspoon prepared horseradish
1 teaspoon cider vinegar
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 dash hot pepper sauce
1 teaspoon tomato paste (optional)
Sandwich
8 slices bread or 8 slices toasted rye bread
1 cup drained sauerkraut
1 1/2 cups grated swiss cheese
Portabello prep
3 tablespoons olive oil
2 garlic cloves, minced
1 dash salt and pepper
4 portabella mushrooms, rinsed and dried (about 8 oz.)

Preparation

To cook portabellos:
Preheat the oven to 400\u00b0F or turn on broiler.
Combine the oil, garlic, salt, and peper in a small bowl and set aside.
Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
Sandwich:
Preheat oven to 400*F.
Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan.
Layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
Serve immediately.
Enjoy!