A delightful twist on the classic Reuben sandwich, featuring a vegetarian filling and a tangy homemade dressing.
Combine the mayonnaise, ketchup, capers, and diced pickle in a bowl until smooth.
Make the dressing ahead of time to let the flavors meld together.
Heat half of the olive oil in a skillet over medium heat. Add the onion and mushrooms, cooking until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the spinach to the skillet and cook until wilted. Remove the mixture from the skillet.
Add a pinch of salt to enhance the spinach's flavor.
Heat the remaining olive oil in the skillet. Place the bread slices in the skillet, topping two slices with cheese and the other two with sauerkraut and the spinach mixture.
Press the sandwiches lightly with a spatula to help the cheese melt evenly.
Cook until the bread is golden and the cheese is melted. Spread the dressing on the spinach-topped slices, then combine with the sauerkraut-topped slices.
Cut the sandwiches diagonally for a classic presentation.
Serve the sandwiches warm, optionally garnished with a pickle spear or a side salad.
Serve immediately to enjoy the crisp texture of the bread.
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