Fine Cooking Magazine - November/December 2020

Servings:10

You won’t miss the meat in these vegetarian sandwiches. Pastrami-spiced roasted mushrooms and garlicky spinach are layered with Emmentaler cheese, rye-flavored sauerkraut, and a creamy Greek yogurt Russian sauce for an unforgettable sandwich that even meat eaters will adore.

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对于俄罗斯酸奶酱

1-1/2杯全糊状的希腊酸奶
1/3杯切碎的葱（约1个大葱），用冷水冲洗，排干
1/3 cup bread-and-butter pickles, well drained and finely chopped
1/3 cup ketchup
1 tsp. vegetarian Worcestershire sauce
1 tsp. smoked paprika
1 tsp. hot sauce, such as Cholula
Kosher salt and freshly ground black pepper

For the mushrooms and spinach

2茶匙。香菜种子
2茶匙。黄色芥末种子
1 tsp. smoked paprika
1 tsp. granulated garlic
1块TSP。浅红糖
2磅切成薄片的Cremini蘑菇
Kosher salt and freshly ground black pepper
1汤匙。素食伍斯特郡酱
6汤匙。橄榄油
2 large cloves garlic, lightly crushed
10盎司。婴儿菠菜（8-1/2紧紧挤满的杯子）

对于三明治

不粘烹饪喷雾
1-1/4 cups drained prepared sauerkraut
1 tsp. caraway seeds
10 Portuguese rolls
4盎司。（8汤匙）无盐黄油，变软
20 1-oz. slices Emmentaler cheese

卡路里（KCAL）：670
Fat Calories (kcal): 360
Fat (g): 40
饱和脂肪（G）：19
Polyunsaturated Fat (g): 2
单不饱和脂肪（G）：14
胆固醇（MG）：80
Sodium (mg): 980
Carbohydrates (g): 52
Fiber (g): 4
Sugar (g): 6
蛋白质（G）：27

准备

Make the yogurt sauce

在一个小碗中，将酸奶，葱，咸菜，番茄酱，伍斯特郡，辣椒粉和辣酱混合在一起。调味，用盐和胡椒粉调味。放置直到需要，或在冰箱中的密封容器中存放长达5天。

Make the mushrooms and spinach

将架子放在烤箱的中心，然后将烤箱加热到400°F。第2行带有羊皮纸的大型带有烤盘。
Toast the coriander and mustard seeds in a small skillet over medium heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a spice grinder and let cool. Add the smoked paprika, granulated garlic, and sugar. Grind until the whole spices are cracked and coarsely ground. (Alternatively, grind in a mortar and pestle.)
Put the mushrooms in a large bowl, and sprinkle all over with the spice mixture. Season to taste with salt and pepper, and toss with the Worcestershire and 4 Tbs. of the oil. Spread the mushrooms on the prepared baking sheets. Roast until the mushrooms are caramelized and all of the liquid has evaporated, switching the pan positions and stirring halfway through, about 25 minutes total. Transfer to a large bowl.
Meanwhile, put the remaining 2 Tbs. oil and the garlic cloves in a large nonstick skillet. Cook over medium-high heat, stirring often, until the garlic is golden and fragrant, 3 to 4 minutes. Discard the garlic, and add the spinach. Season with salt and pepper. Cook in batches, tossing occasionally, until the spinach is wilted. Continue cooking, stirring often, until all of the liquid has evaporated and the spinach has darkened, 4 to 5 minutes total. Transfer the spinach to the bowl with the mushrooms, and toss to combine. Season to taste with salt and pepper. If making ahead, store the mushrooms and spinach in an airtight container in the refrigerator for up to 1 day.

Make the sandwiches

Position a rack in the upper third of the oven, and set the oven to broil, and position a rack in the upper third of the oven. Line 2 large rimmed baking sheets with foil, and coat them lightly with cooking spray.
In a medium bowl, stir together the sauerkraut and caraway seeds.
将卷拆分为一半，将它们固定在一端，以便像书一样打开。在每卷卷的外部撒黄油。将面包卷放在准备好的烤盘上。在每卷上放一片奶酪。将蘑菇和菠菜混合物分成卷中。汤匙约2汤匙。每个三明治上的酸菜，然后大约2汤匙。酸奶酱（您不需要所有的酱汁）。在每个三明治上放上另一块奶酪，然后关闭面包卷。用手掌按下每个三明治。 (The sandwiches can be prepared to this point, and then wrapped in plastic. Store in the refrigerator for up to 1 day.)
将一个锅滑入准备好的架子上的烤箱中。烤三明治直到金黄色并烘烤，将锅旋转约2分钟。从烤箱上取下锅，将三明治翻转，用刮刀向下压，然后继续烤直到面包在另一侧烤面包，奶酪融化了约3分钟。重复三明治的第二盘。将三明治切成两半，并在侧面搭配剩余的酱汁。