Deli Style Portobello Sandwiches

Portobello Reuben style sandwiches

• Ready In: 48 hrs 10 mins
• Serves: 2
• Yields: 2 sandwiches

Ingredients

• 1 1⁄2 cups  mushroom stock
• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup  balsamic vinegar
• 3  tablespoons  durkee  cajun seasoning
• 1  tablespoon  fresh cracked black pepper
• 4  large  portobello mushroom caps (sliced into 1/2 inch strips and then into 2 inch pieces)
• 1⁄2 cup  of your favorite sauerkraut
• 4  slices  of your favorite  rye bread
• 2  slices swiss cheese or 2  slices provolone cheese
• 2  pickle spears
• 2  servings of your favorite deli style  chips

Directions

1. To make the marinade, mix the first 5 ingredients together in a saucepan and bring to a boil - then remove from heat and add the mushrooms. Cover and let mushrooms marinate in the refrigerator for 24-48 hours - stirring every 12 hours.
2. To prepare the mushrooms, drain the mushrooms after marinating and reserve the liquid. Place the mushrooms on an oiled sheet pan and roast until the edges are crispy and they have lost most of their moisture. While the mushrooms are roasting, make the sauce. Pour the marinade through a wire mesh strainer into a sauce pan and reduce the sauce by 2/3 or until it coats the back of a spoon. Let the sauce cool and toss the roasted mushrooms in the sauce.
3. To make the sandwiches, turn the broiler on hi. Toast the bread in a toaster and arrange the slices on a sheet pan. Spread mustard on all slices then spoon mushrooms on two slices and cover with the cheese. Spoon the sauerkraut on the other two slices and place the sheet pan under the broiler until the cheese is melting and starting to brown. Remove the sheet pan from the oven and carefully flip the slices with the kraut over on to the mushroom slices. Cut the sandwiches diagonally and serve with a pickel and your favorite chips.