Vegetarian Reuben

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons chopped capers
• 1 teaspoon chopped pickle or relish
• 3 teaspoons extra-virgin olive oil, divided
• 1 small red onion, thinly sliced
  1 cup sliced mushrooms
• 5 cups baby spinach
• Freshly ground pepper to taste
• 4 slices rye bread
• 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
• 1/2 cup sauerkraut

Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle or relish). For the sandwiches: Heat 2 teaspoons oil in a large nonstick skillet medium-high heat. Add onion and mushrooms; cook, stirring, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it wilted, 1 to 2 minutes. Transfer the mixe to a plate.

Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve