Mushroom Gruyère Reuben

Continuing to experiment with vegetarian interpretations of Reuben sandwiches.

Ingredients

• 1 cup chopped mushrooms
• 1/4 cup grated Gruyère cheese
• Thick-sliced sourdough bread
• Butter
• Thousand Island dressing
• Sauerkraut
• Preferred seasoning (salt, pepper, or seasoning of choice)
• Pickle (for garnish)

Ingredients organized on stovetop

Instructions

1. Roughly chop the mushrooms
   
   Chopped mushrooms on cutting board
2. Grate the cheese
   
   Grated cheese on cutting board
3. Toast the bread using your preferred method. Some prefer a toaster or using an oven broiler however I toasted mine in a pan with butter.
   
   Bread toasting in pan
4. In a pan, cook the mushrooms in some butter on a low/medium heat
   
   Mushrooms cooking in pan
5. Sprinkle the grated cheese on one piece of the toasted bread and heat in the oven until the cheese is melted. Dress the other piece of bread with the Thousand Island dressing.
   
   Bread with melted cheese and dressing
6. Add sauerkraut and mushrooms to the dressed bread
7. Plate with side(s) of choice

Finished product:

Plated sandwich with cross-section

Plated sandwich with fries