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TOMGIRRRL 1/27/08 5:56 P
NUTRITION PROFILE: High fiber | Low Sat Fat | High calcium | Heart Healthy VIEW COMPLETE NUTRITION GUIDELINES » This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef.
Sandwiches 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, such as Jarlsberg Lite or Alpine Lace (2 ounces) 1/2 cup sauerkraut
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.
NUTRITION INFORMATION: Per serving: 380 calories; 16 g fat (3 g sat, 7 g mono); 15 mg cholesterol; 44 g carbohydrate; 16 g protein; 7 g fiber; 931 mg sodium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (45% dv), calcium (40% dv), iron (25% dv).
MAKE AHEAD TIP: Cover and refrigerate the dressing (Step 1) for up to 2 days.
