Ingredients
Dry
- 1 Tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp coarsely ground black pepper
- 1 tsp garlic powder
- 0.5 tsp mustard powder
Other
- 3 large portobello mushrooms (stems removed, gills scraped, and sliced very thin)
- 4 slices sourdough bread
- 2 slices vegan provolone or swiss cheese
- 0.5 cup sauerkraut (drained well)
- 2 Tbsp whole grain mustard
Wet
- 3 Tbsp soy sauce or tamari
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 tsp liquid smoke
- 1 Tbsp apple cider vinegar
Method
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. In a small bowl, whisk together the soy sauce, olive oil, maple syrup, liquid smoke, and apple cider vinegar to create the wet marinade.
- 3. In a separate small bowl, mix the smoked paprika, ground coriander, black pepper, garlic powder, and mustard powder for the pastrami spice rub.
- 4. Toss the thinly sliced portobello mushrooms in the wet marinade until completely coated. Sprinkle the dry spice rub over the mushrooms and toss again to ensure an even coating.
- 5. Spread the seasoned mushrooms in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway, until they are reduced in size, deeply browned, and slightly crispy on the edges.
- 6. Lightly toast the sourdough bread slices.
- 7. To assemble the sandwiches, spread whole grain mustard on the bottom slices of the toasted sourdough. Layer generously with the baked portobello pastrami, a slice of vegan cheese, and a heaping spoonful of drained sauerkraut.
- 8. Top with the remaining sourdough slices. Optional: place the assembled sandwiches in a warm skillet for 2-3 minutes per side, pressing down gently, to melt the vegan cheese.
Chef's notes
For a 'Reuben' style variation, swap the mustard for vegan Russian dressing.