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Steak-and-Mushroom Reubens

Name: Steak-and-Mushroom Reubens
Cuisine: american
Ingredients: 1 tablespoon olive oil; 3 teaspoons coarsely ground pickling spice; 1 12-ounce flank steak; 12 large fresh shiitake mushrooms, stemmed; 12 slices deli rye bread with seeds; 1/4 cup fat-free Thousand Island dressing; 1 1/2 cups drained sauerkraut from jar; 6 ounces thinly sliced Gruyère cheese; Nonstick olive oil spray

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle 1 1/2 teaspoons pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to medium rare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. Cover and cook until mushrooms are tender, turning occasionally, about 3 minutes. Transfer mushrooms to bowl.
2.
Thinly slice steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.
3.
Spray 2 large nonstick skillets with nonstick spray. Add sandwiches to skillets; place over medium heat. Cover and cook until bottoms are golden, about 3 minutes. Remove skillets from heat. Remove sandwiches. Spray skillets with nonstick spray. Turn sandwiches over into skillets. Cover and cook until bottoms are golden and cheese is melted, 2 to 3 minutes.

Recipes sourced from Epicurious.com.

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Directions