Portobello Reubens

We finally had a proper spring day. Everyone knows that the only thing to do on a proper spring day is to GRILL!

With wine, of course, on the patio.

And then eat out there, too. Spend as little time inside as possible.

This sandwich was inspired by the Ice House, a restaurant in town. We went about a year ago and I got their Portobello Reuben sandwich. The last time we went they had removed the sandwiches from the dinner menu and I was so hungry for that sandwich that I had to recreate it. 

Portobello Reubens

Inspired by the Ice House

Serves 2

2 Portobello caps, cleaned

pinch of sea salt

pinch of black pepper

6 T sauerkraut

4 T shredded sharp cheddar cheese

2 T nacho cheeze sauce (from Angela's blog) (or Thousand Island dressing)

2 whole wheat rolls or flatbreads

Preheat grill to low. Sprinkle salt and pepper over Portobello caps and grill until the gills start to lay to the side, about 5 minutes per side. Divide sauerkraut and cheese evenly between the two caps and heat until the cheese melts. Remove from grill and place on buns. Add nacho cheeze sauce and enjoy*!

*Please consider eating these outside. Everything grilled tastes better outside. I promise.