Mushroom Rueben

Prepare pastrami-spiced mushrooms:

1. In small stainless steel bowl, mix the sugar, pepper, coriander and base into a paste.
2. Massage the seasoning blend onto each mushroom and place into a plastic storage container and cover.
3. Label and place container into the cooler for 12-24 hours before cooking.
4. Preheat a flat top grill over medium-high heat for 3-5 minutes.
5. Brush the preheated flat-top with oil.
6. Cook mushrooms through on both sides for about 5 minutes.
7. Once cooked, remove mushrooms and cut into thin slices.

 
To assemble sandwiches:

8. Place the sliced pastrami spiced mushrooms into two piles (4-6 oz. per sandwich) on the hot flat top.
9. Top with sauerkraut and Swiss cheese. Allow everything to warm through (the cheese will not be melted at this point).
10. Meanwhile, butter the one side of each bread slice. Place 2 slices butter side down onto the grill.
11. Top each with slice with a tablespoon of dressing.
12. Toast the bread for 1-2 minutes on one side, or until golden brown.
13. Place the mushroom, cheese, sauerkraut piles onto two slices of toasted bread, and top those with the 2 slices of buttered, un-toasted bread.
14. Cook the sandwiches assembled, buttered side down, for 3-4 more minutes or until the cheese is melted.
15. Remove the sandwiches, place them onto a cutting board and cut in half.
16. Serve with fries, chips, a special side, or a side green salad.

For busy high volume foodservice operations, feel free to precook larger amounts of the pastrami-spiced mushrooms ahead of time. Cool, slice, and preportion into plastic bags (4-6oz). Then when the orders start pouring in, you can crank out higher volumes by placing a portion of mushrooms on grill.