Vegan Portobello Philly Reuben

Apr 8, 2022 The Wild Vegans

RUSSIAN DRESSING

4 portobello mushroom caps (or 1/2 lb white button mushrooms sliced)
Olive oil spray
2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tbsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)
Black pepper to taste
4 vegan sandwich rolls (gluten-free if necessary), split horizontally
Smoked Gouda Cheese Sauce, Melty Variation or vegan cheese slices
Loads of sauerkraut

In a small mixing bowl, combine the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika. To taste, add relish. Refrigerate until ready to use.

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place gill side up on a baking sheet.
Combine the liquid aminos and Worcestershire sauce in a small cup or bowl. Drizzle over the mushrooms and season with pepper. 10 minutes in the oven Remove from the oven and set aside for a few minutes to cool. Cut the mushrooms into 12-inch strips on the bias. Keep the cheese sauce warm by heating it.
Preheat the oven to broil. Place the rolls, cut side up, on a baking sheet. Place portobello strips on the bottom halves of the pan. On top of the mushrooms, spread or drop the cheese sauce. Broil for 1 to 2 minutes, or until the cheese is golden and the bread is toasted.
Spread Russian dressing on the top half of each roll, then pile on a pile of sauerkraut on the cheesy half of each sandwich. Place the top half of the sandwich on top of the sandwich and serve right away.