Smoked Portobello And Gruyere Reuben Recipe

Name: Smoked Portobello And Gruyere Reuben
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smoked Portobello and Gruyere Reuben; 5 large portobello mushrooms, sliced lengthways into 1cm strips; 1/2 cup purple cabbage sauerkraut; 6 slices swiss gruyere; 8 slices rye bread; 2 tablespoons balsamic vinegar; 1 tablespoon extra virgin olive oil; cracked pepper; smoked sea salt flakes; Safflower Oil Mayonnaise; 1 tablespoon apple cider vinegar; 1/2 teaspoon yellow mustard; 1/4 teaspoon sea salt flakes; 1 pasteurised egg yolk; 1 tablespoon water; 1/2 cup safflower oil (or a LIGHT olive oil, depending on taste preference)

Servings: persons

Smoked Portobello and Gruyere Reuben
5 large portobello mushrooms, sliced lengthways into 1cm strips
1/2 cup purple cabbage sauerkraut
6 slices swiss gruyere
8 slices rye bread
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
cracked pepper
smoked sea salt flakes
Safflower Oil Mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon yellow mustard
1/4 teaspoon sea salt flakes
1 pasteurised egg yolk
1 tablespoon water
1/2 cup safflower oil (or a LIGHT olive oil, depending on taste preference)

1
Preheat the oven to 200u00b0 C. Place portobello slices in a large bowl and drizzle over balsamic vinegar, olive oil, liquid smoke and a good pinch of smoked sea salt and pepper. Toss to coat. Place in one layer on a lined baking tray. Bake for 25 minutes or until golden and caramelised. Allow to cool slightly.
2
In a small bowl, whisk together the mayonnaise with the tomato paste. Season with salt and pepper to taste. Set aside.
3
Preheat the grill. Arrange the bread on a large baking sheet and brush with olive oil. Grill until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to your work surface. Flip the remaining 4 slices on the baking sheet and top with the dressing, mushroom slices, cheese and sauerkraut. Return to the grill until the cheese is slightly melted. Close the sandwiches, cut in half and serve.
4
For mayonnaise: Place first 5 ingredients in a food processor, pulse 3 - 4 times till combined. Very slowly drizzle in oil till ingredients start to emulsify. Makes 1 cup. Store in refrigerator for up to 1 week in an airtight.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Smoked Portobello and Gruyere Reuben, 5 large portobello mushrooms, sliced lengthways into 1cm strips, 1/2 cup purple cabbage sauerkraut, 6 slices swiss gruyere, and more.

Yes, Smoked Portobello And Gruyere Reuben falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Portobello And Gruyere Reuben

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions