Published: · Modified: by Lois Carter Crawford · This post may contain affiliate links.
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This vegetarian Grilled Portabella Reuben Sandwichis super tasty. You won't even miss the corned beef.
This Grilled Portabella Reuben Sandwich is made with Udi's Gluten Free Rye Style Bread.
Want a Portabella Reuben Sandwich?
A Portabella Reuben Sandwich (also known as Portobello Reuben Sandwich) is a fabulous vegetarian meal we love. St. Patrick's Day will be here soon. It generally conjures up an image of Corned Beef and Cabbage, but what if you're vegetarian? What do you eat while having your green beer? This sandwich, of course!
It's so good, even if you aren't a vegetarian. If you like the high-fat, corned beef version, I think you will love this lower fat alternative. I my opinion,it is to-die-for. And I made mine gluten free withUdi's Gluten Free Rye Style Bread(affiliate link). Great bread!
The original Portabella Reuben Sandwich recipeis from theMoosewood Restaurant New Classics(affiliate link) cookbook. It's terrific. Although we like it a lot the way the Moosewood cookbook suggests (baked, not grilled), we like it muchbetter grilled with a little butter spread on the outside of the bread and then grilled on ourCuisinart Griddler(affiliate link). It is so much more flavorful that way. But it does add calories and fat.
Here's How You Do It
Someday, I will get my act together and photograph every step. Here are the basic steps (really, it's not hard to make once you get everything together; you just layer it)...
Get your ingredients together.
Ingredients
Slice and roast the mushrooms.
Simple. Roast the portabellas, drizzled with the oil mixture, about 5 minutes a side.
Make the dressing.
Easy Russian Dressing takes just a few minutes to make.
Layer the ingredients on the bread.Grill and eat.
Okay, so I agree, this seems like the most difficult part. And, silly me, I forgot to take pictures of that part! But you can do it. The recipe is pretty clear, I think. If you need help, just contactme and I'll walk you through it.
Gluten Free Portabella Reuben Sandwich & Wheat Bread Portabella Reuben Sandwich
A baked portabella reuben is almost as good as grilled.
Tools You Really Need
Of course, you need a good set of knives, cutting board, measuring cups and spoons, and a baking sheet with a lip. But I suggest you get a griddle, too. We love our Griddler.
Portabella Reuben Sandwich Recipe
Portabella Reuben Sandwich
Lois Carter Crawford
Scrumptious vegetarian alternative to Corned Beef Reuben Sandwich.
5 from 1 vote
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Prep Time 12 minutes mins
Cook Time 18 minutes mins
Total Time 30 minutes mins
Course Main Course, sandwich
Cuisine American
Servings 4
Calories 911 kcal
Ingredients
Easy Russian Dressing
- ½ cup diced tomato about ½ a medium tomato
- ⅔ cup prepared mayonnaise
- 2 tablespoons chopped scallions—white and tender green parts only 2 scallions
- 2 teaspoons prepared horseradish
- 2 teaspoons apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 drops Tabasco sauce
- 2 teaspoons tomato paste
- ⅛ teaspoon lemon juice
Portabella Reuben Sandwich
- 8 slices plain or toasted Udi's Gluten Free Rye Style Bread or standard rye bread
- 4 large portabella mushrooms rinsed and dried, about 8 ounces
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 dash salt
- 1 dash ground black pepper
- 1 cup drained sauerkraut
- 1½ cups grated or sliced Swiss cheese
- 2 tablespoons Russian Dressing recipe included
For Option 1 Only
- 8 tablespoons butter
Instructions
Easy Russian Dressing Directions
Combine all the dressing ingredients in a small food processor or blender and purée until smooth and creamy.
Store in the refrigerator for up to one month.
General Portabella Reuben Sandwich Directions (use for both options)
Preheat the oven to 450°F.
Combine the oil, garlic, salt and pepper in a small bowl and set aside.
Remove the stems from the portabellas and slice the caps into ½- to ¼-inch-thick slices. Brush the portabella slices with the oil mixture and arrange on a baking sheet that you have covered with parchment paper.
To roast, bake mushrooms 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.
Option 1: Putting It Together and Grilling the Sandwich
Heat a skillet or a grill to medium hot (about 350°F)
Spread the butter on one side of each of the 4 slices of bread.
On the other side, spread the Easy Russian Dressing and place buttered side down on the grill. Layer each slice with ¼ cup of the sauerkraut, ¼ of the portabella slices, and a generous ⅓ cup of the cheese (or 1-2 slices).
Top each sandwich with a second slice of bread (on which you have spread Russian Dressing and buttered the other side.
Grill for about 4 minutes per side, until the cheese melts and the outside of the bread is nice and toasty brown.
Serve immediately.
Option 2: Baking the Sandwich
Reduce the heat to 400°F.
Follow all the instructions for grilling the reuben, but do not butter the outside of the bread.
Bake the sandwich for about 4 minutes, until the cheese melts.
Serve immediately.
Nutrition
Calories: 911kcalCarbohydrates: 39gProtein: 20gFat: 76gSaturated Fat: 28gPolyunsaturated Fat: 20gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 114mgSodium: 1769mgPotassium: 630mgFiber: 7gSugar: 7gVitamin A: 1185IUVitamin C: 11mgCalcium: 449mgIron: 3mg
Tried this recipe?Let us know how it was!
Recipe Nutrition Information
This recipe isGF, NF,SF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Grilled Portabella Reuben Sandwich (with Easy Russian Dressing) Nutrition Label. Each serving is one sandwich.
Baked Portabella Reuben Sandwich with Easy Russian Dressing Nutrition Label. Each serving is one sandwich.
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Vegetarian Portabella Reuben Sandwich. SO scrumptious!
Just in time for St. Patrick's Day, Portabella Reuben Sandwich. Perfect! #portabellareuben; #portobelloreuben; #portobellorecipes; #portabellarecipes; #isitportobelloorportabella; #recipes; #glutenfree; #recipeideashop
*Allergen Key
GF = Gluten free |DF = Dairy free |NF = Nut free |SF = Soy free |EF = Egg free |CF = Corn free |V = Vegetarian |VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop March 16, 2016 and updated March 12, 2021.
Lois Carter Crawford
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Lois Carter Crawford is an author, home chef, health advocate, and food coach who fought her way back from several debilitating health issues, including a moderate heart attack! She discovered that inflammation caused by the food she ate was the underlying cause of most of her health problems and developed a method and tools to help others research their food sensitivities.
