Pan-seared mushrooms get the hot sandwich treatment in this delicious reuben, filled with gooey melted Swiss, crunchy kraut, and golden griddled rye.
Allergen Note: Contains eggs, wheat, soy.
Trim the mushrooms and cut them into bite-sized pieces. Chop 2 cloves of garlic.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the mushrooms, season with salt, and sauté until they release their liquid and brown, 8 to 10 minutes. Add the garlic and stir until fragrant, 30 seconds. Transfer to a plate.
Meanwhile, butter one side of six slices of bread. Flip the bread and spread the special sauce on the other side.
Wipe out the pan, and return it to medium heat. Add three slices of bread, butter-side down. Layer with a slice of Swiss, the mushrooms, a pinch of sauerkraut, and another slice of Swiss. Top with the remaining bread, butter-side up. Fry until the bread is golden brown and the cheese is melted, 5 to 7 minutes per side.
Cut the mushroom reubens in half, and transfer them to plates. Serve warm, with extra special sauce on the side.