Mushroom Reubens

Preheat oven to 425°F. Combine parsnip, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until parsnips are tender and golden brown, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms and cook, undisturbed, until starting to brown, 2 to 3 minutes. Add garlic and continue to cook until fragrant, 1 to 2 minutes. Transfer to plate and wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil)

Stir together just half the mayo, Dijon, horseradish, and a pinch of salt and pepper small bowl.

Combine remaining mayo and caraway seeds in separate small bowl and set aside. Place sourdough on clean work surface and spread caraway mayo on each slice. Flip sourdough over and spread 2 tsp horseradish mayo on other side of each slice. Divide cheese, cooked mushrooms, and sauerkraut between 2 of the sourdough slices, Close sandwiches with remaining slices, caraway-side out.

Heat 1 tbsp vegetable oil in same skillet over low heat Add sandwiches and cook until the cheese is melted and bread is golden brown, 5 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil) (TIP: If your bread is getting too dark but cheese hasn’t melted yet, lower your heat.

Cut mushroom reubens in half diagonally and place on plates. Add parsnip fries and serve with extra horseradish mayo. Tuck in!