Roasted Rutabaga and Shiitake Reuben

Roasted Rutabaga and Shiitake Reuben


Olive oil

1 rutabaga, peeled and cut into ½ thick slices

1-2 Tb butter

4-6 medium sized shiitakes, stems removed and sliced into fourths

1 dollop honey

Sauerkraut or sliced swiss chard to taste

¼ lb emmentaler cheese

Honey-mustard dressing to taste

½ loaf focaccia, sliced in half



Preheat oven to 350 F. Lightly coat bottom of glass (or other) baking dish with olive oil. Add rutabaga slices, so there’s no overlapping. Brush more olive oil on top. Cook for 45 – 50 minutes, then set aside

Heat butter in a pan on a medium-low flame, and add shiitakes, careful not to burn the butter. Cook until tender, about 8 minutes. Turn off flame and mix in honey

Spread honey mustard on bottom cut focaccia, add rutabaga slices, shiitakes, sauerkraut/chard, emmentaler, then top with focaccia.

If you don’t have a panini press, use this method: Take 2 large pans, about the same size, preferably the smaller one being an iron skillet. Heat the smaller one until it’s hot. Heat the other pan on a low flame and add butter. Add sandwiches, smearing butter, and add a tiny bit of butter on top of the sandwiches. Drop the hot pan, bottom-side down on top, keeping it level. Add a weight of some sort if it’s not an iron skillet (otherwise, grab oven mits and some patience). The weight of the pan (or the slight pressure you apply) will slowly press the sandwich. After about 3-4 minutes, it should be pressed, the cheese melted. Lift top pan, careful not to take the bread with it, and transfer to plate. Serve with pickles.