Crispy Mushroom Reuben Sandwiches

 Ingredients

12 ounces mixed sliced fresh mushrooms, such as oyster, cremini, and shiitake (about 7 cups)

¼ cup olive oil, divided

¾ tsp kosher salt, divided

2 tbsp tomato paste

2 ½ tsp prepared horseradish

½ tsp soy sauce

½ cup plus 3 Tbsp. mayonnaise, divided

8 slices Jewish rye bread

8 slices Swiss or provolone cheese (about 6 oz.)

1 cup drained sauerkraut

Persian (mini) cucumbers, halved lengthwise, for serving

 

Preparations

Preheat oven to 425°F with racks in upper and lower thirds. Divide mushrooms between 2 rimmed baking sheets. On each baking sheet, drizzle mushrooms with 2 tablespoons oil and season with ¼ teaspoon salt; toss to coat. Spread mushrooms in an even layer. Roast, rotating baking sheets halfway through, until mushrooms are golden and crispy in parts, 18 to 20 minutes.

Meanwhile, stir tomato paste, horseradish, soy sauce, ½ cup mayonnaise, and remaining ¼ teaspoon salt in a bowl until smooth.

Spread 1 side of each bread slice with remaining 3 tablespoons mayonnaise. Flip and spread other sides of bread with tomato paste mixture (about 1 tablespoon per slice). Top each of 4 slices with 1 cheese slice, about ⅓ cup mushrooms, and ¼ cup sauerkraut. Top with remaining 4 cheese slices and 4 bread slices, mayonnaise sides facing up.

Heat a large nonstick skillet over medium. Cook sandwiches in 2 batches, pressing gently with a spatula, until bread is golden and cheese is melted, 2 to 3 minutes per side. Serve with cucumbers.

Make It Vegan:

Opt for egg-less mayonnaise and dairy-free cheese.We love Follow Your Heart's melty Provolone Style Slices.

 

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