Portobello Reubens

Portobello Reubens

(Preparation 10 minutes, cooking time 15 minutes)

• 2 tablespoons olive oil
• 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
• 8 slices deli-style rye bread with seeds, toasted
• 1/4 cup prepared Russian dressing
• 4 slices Swiss cheese (about 4 ounces)
• 1 cup prepared coleslaw
• 4 thin slices red onion
• Preheat broiler to 375 degrees F.

• In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. 
• Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.
• Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. 
• Lower oven heat to 375 degrees F.
• Spread warm toast on one side, with dressing, dividing evenly. 
• Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. 
• Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

Makes 4 sandwiches.