VEG­GIE REUBEN

Health (USA) - - Recipes -

Ac­tive Time 20 min­utes To­tal Time 20 min­utes Serves 4

2 Tbsp. olive oil, di­vided

1 8-oz. pkg. but­ton

mush­rooms, sliced

4 cups shred­ded green cab­bage

1 large red bell pep­per,

thinly sliced

1 tsp. car­away seeds

1/4 tsp. kosher salt

4 slices mar­ble rye bread

1/4 cup may­on­naise

1 Tbsp. ketchup

8 thin slices Swiss cheese

1/4 cup chopped kosher dill pickle

1. Pre­heat broiler with oven rack 8 inches from heat source. Heat 1 ta­ble­spoon of the oil in a large non­stick skil­let over medium-high. Add mush­rooms; cook, stir­ring oc­ca­sion­ally, un­til lightly browned, 6 to 8 min­utes. Add cab­bage, bell pep­per, car­away seeds, and salt. Cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are mostly ten­der and lightly browned, about 6 min­utes.

2. Brush both sides of bread slices evenly with re­main­ing 1 ta­ble­spoon oil. Ar­range slices evenly on a bak­ing sheet lined with alu­minum foil. Broil un­til toasted, 1 to 2 min­utes. Flip slices; broil un­til other side is toasted, about 1 minute.

3. Stir to­gether may­on­naise and ketchup in a small bowl; spread mix­ture evenly on tops of toasted bread slices. Top each toast with 1 cup vegetable mix­ture and 2 slices cheese. Re­turn to oven; broil un­til cheese is melted and lightly browned, 2 to 3 min­utes. Sprin­kle each toast with 1 ta­ble­spoon chopped pickle.

PER SERV­ING (1 open-faced sand­wich):

365 Calo­ries, 18g Fat (4g Sat.), 17g Chol., 5g Fiber, 12g Pro., 37g Carb., 10g Sugar (0g Added Sugar), 855mg Sod., 2mg Iron, 281mg Cal­cium

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