• 2servings
  • 25minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) reduced-fat mayonnaise

  2. 2 teaspoon(s) ketchup

  3. 2 teaspoon(s) chopped capers

  4. 1 teaspoon(s) chopped pickle , or relish

  5. 3 teaspoon(s) extra-virgin olive oil , divided

  6. 1 small red onion , thinly sliced

  7. 1 cup(s) sliced mushrooms

  8. 5 cup(s) baby spinach

  9. Freshly ground pepper , to taste

  10. 4 slice(s) rye bread

  11. 1/2 cup(s) shredded reduced-fat Swiss cheese , such as Jarlsberg Lite or Alpine Lace (2 ounces)

  12. 1/2 cup(s) sauerkraut

Instructions Jump to Ingredients ↑

  1. Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).

  2. To prepare sandwiches: 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 has wilted, 1 to 2 minutes. Transfer the mixture to a plate.

  3. 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 is golden brown, 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.


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