You will fall in love with this plant based twist of the Montreal smoked meat sandwiches: Roasted mushroom with melted swiss, saurkraut and mushroom rueben sauce. The mushroom rueben sauce is made with: mayonaise, tomato paste, soy sauce, worcestershire sauce and horseradish. There are many layers of umami in this sandwish. They are served with dill pickles and house baked fries.
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preparation time: 10 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB124
- cuisine region: Montreal
You will need
- knife
- cutting board
- non-stick sheet or parchment paper
- baking sheet
- oil
- salt & pepper
Preparation
1
Setup & make the fries:
Wash and rinse all produce. Preheat the oven to 430F. Bring a pot of water to a boil.
Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 15 minutes.
2
Slice the mushrooms: Slice the mushrooms thinly.
3
Cook the mushrooms and finish the fries: Add the sliced mushrooms to the baking sheet. Drizzle with oil, season with salt & pepper.
Lower the oven to 400F. Bake the fries and the mushrooms an additional 10 to 15 minutes.
4
Melt the cheese: Divide the mushrooms in the amount of sandwishes. Place a slice of swiss cheese on the mushrooms for each sandwish. Place in the oven 1 minute.
5
Assemble the sandwishes: Spead the mushroom rueben sauce on each slice of rye bread. For each sandwish, top one slice with sauerkraut and the other with mushrooms and swiss cheese. Close the sandwishes and slice them in half.
6
Serve: Serve the mushroom rueben sandwish with fries and pickles.
Bon appétit!
Ingredients
2 portions
4 portions
6 portions
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Tags
Note: We cannot guarantee any dish is allergen free.
Cooking with Kids
Cooking for kids?
Let the kids garnish their sandwish.
Making this recipe with kids?
Ask the child to help by completing step 5 & 6:
- Assemble the sandwishes
- Serve
Nutritional Information
