Ingredients
For the Russian dressing:
4 tablespoons of reduced-fat mayonnaise
4 tablespoons of ketchup
4 tablespoons chopped capers
2 tablespoons chopped pickle or relish of your choice
For the sandwiches:
6 teaspoons of extra virgin olive oil, 4 tablespoons and 2 tablespoons
1 large red onion, thinly sliced
2 cups of sliced mushrooms
10 cups of baby spinach
Freshly ground pepper, to taste
8 slices of rye bread
1 cup shredded Swiss cheese
1 cup sauerkraut
To Make
Whisk the mayo and ketchup for the Russian dressing. Then add the capers and pickle/relish and stir. Set this aside.
Heat 4 teaspoons of oil in a large skillet that has been set to medium-high heat. Sauté the onions and mushrooms until the onions are softened. This will take about 4 minutes. Add the spinach and then cook the mixture for about 1 to 2 minutes until the spinach has wilted. Transfer this mixture to a plate and set it aside.
With the remaining oil, coat the pan and return it to medium heat. Place 4 slices of bread on the pan followed by cheese and sauerkraut that has been divided evenly. Cook this until the cheese has melted and the bread is golden brown, which will take about 4 to 6 minutes.
Remove the halves of the sandwiches and place them on a plate. Place the remaining slices of bread on the pan with the spinach mixture divided evenly among the slices. Cook these slices until they are golden brown. Carefully remove the bread from the pan, divide the dressing between these halves and join the two halves to make a complete sandwich. Cut the sandwiches in half and serve them.
Serves 8.
