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Mushroom and pickle Reuben-style sandwiches
Browned mushrooms, Swiss cheese and chopped dill pickles in toasted rye, with a quick mayonnaise, ketchup and mustard spread.
In this guide4 sections
Brown the mushrooms before building lunch
This Reuben-style sandwich uses browned mushrooms for the substantial layer and pickles for the sour bite. It is an adaptation, with no corned beef or sauerkraut. Swiss cheese and a small amount of tangy dressing bring the hot filling together on rye.
The mushrooms should lose their loose liquid before you assemble the sandwich. A wet panful soaks the bread even if the outside later looks beautifully toasted. Use a wide frying pan, cook in two batches and give the browned slices a minute on a plate before stacking them.
Yield: 2 sandwiches. Prep time: 15 minutes. Cook time: 20 minutes.
Ingredients
- 300 g chestnut mushrooms, sliced 5 mm thick
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground black pepper
- 35 g mayonnaise
- 15 g tomato ketchup
- 1 teaspoon Dijon mustard
- 80 g drained dill pickles, thinly sliced
- 4 slices rye bread, about 180 g total
- 80 g Swiss cheese, thinly sliced
- 20 g softened butter
Method
- Heat half the oil in a wide frying pan over medium-high heat. Add half the mushrooms in a loose layer and cook for 5 minutes, turning once or twice, until browned. Transfer to a plate and repeat.
Give the mushroom slices room to brown before turning. - Return all the mushrooms to the pan. Sprinkle with the paprika and pepper, stir for 30 seconds, then take off the heat. Leave them on a plate while you prepare the bread.
- Stir the mayonnaise, ketchup and mustard together. Blot the pickle slices dry. Butter the outside of each bread slice and spread the dressing on the inside.
Spread the dressing inside and keep butter on the outer bread faces. - Divide the cheese between all four slices. On two of them, add the mushrooms and pickles, keeping the filling within the crust. Close the sandwiches and wipe loose mushroom pieces from the pan.
Keep the mushrooms and pickles inside the crust before closing. - Cook in the pan over medium-low heat for 3 to 4 minutes per side, until golden and the cheese softens around the filling. Cover briefly if needed to melt the centre. Rest for 1 minute before cutting.
Make space in the pan
The recipe fits two sandwiches in a wide pan. If yours is smaller, cook one at a time rather than allowing bread to overlap. A broad spatula helps support the mushrooms during the turn; press only lightly so the dressing stays inside.
Thin cheese slices are useful here because the filling is already tall. Very thick bread and thick cheese make it harder to melt the middle before the outside darkens. Serve promptly while the rye is crisp.
For a simpler version of the same lunch, make pickle grilled cheese. Extra mushrooms can go into barley and pickle soup.
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