->Veg Reuben <-

Serves: 2

2 tablespoons reduced-fat mayonnaise

2 teaspoons ketchup

2 teaspoons chopped capers

1 teaspoon chopped pickle or relish

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

1/2 cup sauerkraut

Prepare Russian dressing: Whisk mayonnaise and ketchup in a small

bowl until smooth. Stir in capers and pickle (or relish).

Heat 2 teaspoons oil in a large nonstick skillet over medium-high

heat. Add onion and mushrooms; cook, stirring often, until the onion

is softened, 4 minutes. Add spinach and cook, stirring, until it

1 to 2 minutes. Transfer the mixture to a plate.

Coat the pan with the remaining 1 teaspoon oil and return to medium

heat. Add the bread; divide cheese equally among the slices. Divide

sauerkraut between 2 slices and divide the spinach mixture between

the other 2 slices; cook until the cheese has melted and the bread

4 to 6 minutes.

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.