Portabella Reubens

Ingredients

• 18 ounces portabella mushrooms, sliced
• 8 slices rye bread
• 4 tablespoons Russian salad dressing, prepared
• 4 ounces swiss cheese, 4 slices
• 1 cup coleslaw
• 4 slices red onions
• 2 tablespoons olive oil

Directions

1. 1

   Preheat oven to 375°F In a large skillet, heat oil until hot over medium-high heat.

2. 2

   Add mushrooms, cover and cook until they begin to release liquid, about 4 minutes. Uncover and cook until tender and liquid evaporates, about 4 more minutes. Drain on paper towels and press lightly to remove excess moisture.

3. 3

   Meanwhile, on a baking sheet, arrange bread slices and toast in the oven, turning once, until lightly browned. Spread toast with dressing, dividing evenly.

4. 4

   Arrange mushrooms on half of the toast, top each with a slice of cheese folded in half.

5. 5

   Bake open-faced sandwiches until cheese melts.

6. 6

   Top each sandwich with 1/4 cup coleslaw and an onion slice. Cover with remaining toast.