Portabella Reubens

INGREDIENTS

• 2 tablespoons olive oil
  
• 3 packages (6 ounces each) Modern sliced portabellas
  
• 8 slices deli-style rye bread
  
• Prepared Russian dressing
  
• 4 slices (4 ounces) Swiss cheese
  
• 1 cup prepared deli-style coleslaw
  
• 4 very thin slices red onion

INSTRUCTIONS

You can prepare and refrigerate the mushrooms ahead of time for easy assembly of this sandwich just before serving.

Preheat oven to 375°F. In large nonstick skillet, heat oil over medium-high heat. Add mushrooms; cover and cook until they begin to release liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and liquid evaporates, about 4 minutes longer. Drain on paper towels, pressing excess moisture from mushrooms. Meanwhile, on baking sheet, arrange bread slices; toast in oven, turning once, until lightly browned. Spread toast with dressing, dividing evenly. Arrange mushrooms on half of toast; top each with slice of cheese folded in half. Bake open-faced sandwiches just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

Yield: 4 sandwiches