Vegetarian Portobello Mushroom Reuben Sandwich

Preparation 5 min
Total 15 min
1 Serving

Served on delicious Dempster’s® White Bread, our Vegetarian Portobello Mushroom Reuben Sandwich is a tasty take on the deli classic. With all of the flavour and none of the meat, this delicious variation is a savoury grilled sandwich you can really sink your teeth into. Serves one.

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  • 2 slices Dempster’s® White Bread, toasted
  • 1 tbsp (15 mL) canola oil
  • 1 portobello mushroom, gills removed, and thinly sliced
  • 1/4 tsp (1 mL) smoked paprika
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) pepper
  • Pinch salt
  • 2 tbsp (30 mL) Russian dressing
  • 2 slices Swiss cheese
  • 1/4 cup (60 mL) sauerkraut


  1. Heat oil in large skillet set over medium-high heat; cook mushroom slices, smoked paprika and garlic for 5 to 8 minutes or until golden brown and tender. Season with pepper and salt.
  2. Spread Russian dressing over one slice of bread. Top with sautéed mushroom slices, Swiss cheese and sauerkraut. Cap with remaining slice of bread.
  3. To serve, cut in half.

Season mushroom slices with 1 tsp (5 mL) Montreal-style steak seasoning or ground pickling spice instead of smoked paprika if desired.
To remove gills from the mushroom, use a spoon to scrape the dark brown part on the stem side of the mushroom; discard gills. The gills are edible but leach an unappealing brown liquid when cooked.