Vegetarian Reubens with Russian Dressing

• Russian dressing
• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons chopped capers
• 1 teaspoon chopped pickle or relish
• Sandwiches
• 3 teaspoons extra-virgin olive oil, divided
• 1 small red onion, thinly sliced
• 1 cup sliced mushrooms
• 5 cups baby spinach
• Freshly ground pepper to taste
• 4 slices rye bread
• 1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
• 1/2 cup sauerkraut

Preparation

1. Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
2. To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
4. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices.
5. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
6. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Tips

To Make Ahead: Cover and refrigerate the dressing (Step 1) for up to 2 days. Per serving: 333 calories; 11 g fat (2 g saturated fat, 7 g mono unsaturated fat); 9 mg cholesterol; 43 g carbohydrates; 16 g protein; 7 g fiber; 856 mg sodium; 359 mg potassium Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (45% dv), Calcium (40% dv), Iron (25% dv). Exchanges: 2 starch, 1-1/2 vegetable, 1 lean protein, 2-1/2 fat Contributed by: EatingWell.com