• 6servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 3 teaspoons coarsely ground pickling spice

  3. 1 12-ounce flank steak

  4. 12 large fresh shiitake mushrooms, stemmed

  5. 12 slices deli rye bread with seeds

  6. 1/4 cup fat-free Thousand Island dressing

  7. 1 1/2 cups drained sauerkraut from jar

  8. 6 ounces thinly sliced Gruyere cheese

  9. Nonstick olive oil spray

Instructions Jump to Ingredients ↑

  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. 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. 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.


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