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Courtesy of Taste of Home
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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+ 1 pkg. (6oz.) sliced baby portobella mushrooms
+ 2 Tbsp. olive oil, divided
+ 1 pkg. (6 oz.) fresh baby spinach
+ 2 Tbsp. butter, softened
+ 8 slices marble rye bread
+ 1/4 c. prepared Thousand Island salad dressing
+ 8 slices processed swiss cheese
+ 1 c. sauerkraut, rinsed and well drained
What to do:
1. In a large skillet, sauté mushrooms in 1 Tbsp. oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, sauté spinach in remaining oil until wilted. Remove from the heat.
2. Spread butter over one side of each slice of bread. Place four slices, buttered side down, on a griddle. Spread with half of the salad dressing; top each with one slice of cheese, and 1/4 of each the mushrooms, spinach, sauerkraut; top each with 1 slice cheese.
3. Spread remaining salad dressing over the unbuttered side of remaining bread; place buttered side up over cheese.
4. In a small skillet over medium heat, toast sandwiches on each side or until cheese is melted.
Note: Substitute portabello mushroom caps if needed.
Calories: 475; Total Fat: 30g; Saturated Fat: 12g; Cholesterol: 56mg; Total Carbs: 35g; Fiber: 6g; Protein: 18g; Sodium: 1446mg;