1 Portobella mushroom
2 sl Rye bread
2 sl Swiss cheese
1 Jar sauerkraut
1/4 c Onions; diced
2 tb Vegan worchestershire sauce
1/4 c Red wine
5 Dill gerkins sliced
3 tb Thousand island dressing
2 tb Butter
Oil for grill
In a saute pan melt butter and carmelize onions. Add mushroom
stem-down and saute for 6 minutes. Flip mushroom and add
worchestershire sauce and red wine and deglaze the pan.
On a Foreman grill lay out 2 slices rye bread spread with thousand
island dressing. Start stacking desired amount of kraut with sliced
mushroom, then drippings, then cheese, then sliced gerkins. Close up
sandwich and grill until cheese is melted and sandwich is crisp.
