Ingredients
- 1 teaspoon avocado oil or organic canola oil
- 1 cup sliced mushrooms
- ½ cup sliced red onion
- 1 cup packed baby spinach
- 2 tablespoons plain Greek yogurt
- 2 teaspoons mayonnaise
- 2 teaspoons ketchup
- 1 teaspoon relish
- Pinch celery salt
- 4 large slices rye bread
- 4 teaspoons unsalted butter, softened
- ¾ cup sauerkraut, drained
- 3 slices Swiss cheese, about 2 ounces
Instructions
Heat oil in a medium skillet over mediumhigh heat. Add mushrooms and onion and cook, stirring often until the mushrooms and onions are softened and browned, 4 to 6 minutes. Add spinach, and stir until wilted. Remove from the heat.
Meanwhile, stir Greek yogurt, mayonnaise, ketchup, relish and celery salt in a small dish. Lay bread on work surface. Butter bread, dividing evenly. Flip bread, butter-side down. Spread the yogurt mixture over the other side of bread, dividing evenly among the 4 slices.
Divide vegetable mixture between 2 slices of bread. Top with sauerkraut. Top with cheese, cutting 1 piece in half to divide between the sandwiches. Close sandwiches. Lay sandwiches in a large dry skillet and set over medium heat. Cook until browned and the cheese is melted, 3 to 4 minutes per side.
Cut in half to serve.
