This decadent vegetarian take on the classic Reuben puts mushrooms first.
mayonnaise, divided
8slices Jewish rye bread
8slices Swiss or provolone cheese (about 6 oz.)
Divide mushrooms between 2 rimmed baking sheets.
Greg Dupree
Spread mushrooms in an even layer.
Spread 1 side of each bread slice with remaining 3 tablespoons mayonnaise.
Flip and spread other sides of bread with tomato paste mixture (about 1 tablespoon per slice).
Top each of 4 slices with 1 cheese slice, about 13 cup mushrooms, and 14 cup sauerkraut.
Top with remaining 4 cheese slices and 4 bread slices, mayonnaise sides facing up.
Heat a large nonstick skillet over medium.
