The Superbowl is coming up and with the game, there are always huge parties to celebrate. Since I am in college, the food usually consists of wings, pizza, chips, veggie trays and cookies. Now this food is not very healthy, but it is very inexpensive and requires little or no preparation.
Now, if it was up to me, my Superbowl party would be a lot different. I would like spending the time preparing gourmet dips, veggie trays, special wings, and even different sandwiches. But since I am on a budget, this is very hard to do. So, to compromise my small budget along with the Superbowl, I am planning on making a special sandwich to bring to the party. I know most of the food will be ordered in, but with my contribution, there will be something special for everyone to try.
For my sandwich selection, I was looking online and found a perfect sandwich to recreate. This recipe is based off the traditional Reuben, but with a twist. This sandwich is the steak and mushroom Reuben. Here is the recipe below…
- 1 tablespoon olive oil
- 3 teaspoons coarsely ground pickling spice
- 1 12-ounce flank steak
- 12 large fresh shiitake mushrooms, stemmed
- 12 slices deli rye bread with seeds
- 1/4 cup fat-free Thousand Island dressing
- 1 1/2 cups drained sauerkraut from jar
- 6 ounces thinly sliced Gruyère cheese
- Nonstick olive oil spray
Heat oil in large nonstick skillet over medium-high heat. Sprinkle 1 1/2 teaspoons pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to medium rare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. Cover and cook until mushrooms are tender, turning occasionally, about 3 minutes. Transfer mushrooms to bowl.
Thinly slice steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.
Spray 2 large nonstick skillets with nonstick spray. Add sandwiches to skillets; place over medium heat. Cover and cook until bottoms are golden, about 3 minutes. Remove skillets from heat. Remove sandwiches. Spray skillets with nonstick spray. Turn sandwiches over into skillets. Cover and cook until bottoms are golden and cheese is melted, 2 to 3 minutes.
Although this recipe requires steak, the other ingredients aren’t too expensive. Plus, I can cook the steak ahead of time, and have the other toppings prepared, and make the sandwiches as people request them so the bread doesn’t get soggy sitting out.