Spinach and Mushroom Reuben

Name: Spinach and Mushroom Reuben Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 8 slices of Rye Bread (I use Beefsteak Soft Rye); 4 Tbsp. Buttery spread (I use I Can't Believe Light); 1 10 oz. block frozen chopped spinach; 2 cups sliced fresh mushrooms; 1 small can sauerkraut; 1/2 cup fat free shredded mozerella cheese; 1/2 cup thousand island dressing (I use Giant Eagle low fat thousand island)

(1)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 4

Ingredients

8 slices of Rye Bread (I use Beefsteak Soft Rye)4 Tbsp. Buttery spread (I use I Can't Believe Light)1 10 oz. block frozen chopped spinach2 cups sliced fresh mushrooms1 small can sauerkraut1/2 cup fat free shredded mozerella cheese1/2 cup thousand island dressing (I use Giant Eagle low fat thousand island)

Directions

Heat a large pan over meadium heat. Add frozen spinach and mushrooms and coat with cooking spray. Cover with lid to retain heat. Stir ocasionally, breaking up spinach. In the mean time, butter bread. When spinach is heated through and mushrooms are cooked remove mixture from pan. Place bread in pan, butter side down. Top four slices with the mushroom mixutre, then add a handful of sauerkraut and top with an 1/8 cup of shredded cheese. When cheese is melted add 2 tbsp of dressing to the four remaining slices of bread and use to top loaded slices.

Serving Size: Makes 4 delicious sandwiches

Number of Servings: 4

Recipe submitted by SparkPeople user STUTLERTONI.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 324.6
Total Fat: 12.7 g
Cholesterol: 5.0 mg
Sodium: 1,140.8 mg
Total Carbs: 38.5 g
Dietary Fiber: 4.6 g
Protein: 13.6 g

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Member Reviews

TIKKITAVI
love this sandwich! I left out the sauerkraut (didn't have any), and it was still delicious - 1/26/13