Steak-and-Mushroom Reubens

Ingredients:

1 tablespoon olive oil

3 teaspoons coarsely ground pickling spice, divided

1 12-ounce flank steak

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

12 large fresh shiitake mushrooms, stemmed

12 slices deli rye bread with seeds

1/4 cup Thousand Island dressing

1 1/2 cups drained sauerkraut from jar

6 ounces thinly-sliced Swiss cheese

Directions:

In large nonstick skillet, heat oil over medium-high heat. Sprinkle 1/2 of pickling spice on each side of steak, then sprinkle both sides with salt and pepper. Add steak to skillet and cook to medium-rare, about 4 minutes per side. Transfer to cutting board. Add mushrooms to same skillet. Cover and cook until mushrooms are tender, turning occasionally, about 3 minutes. Transfer mushrooms to bowl.

Thinly slice the steak on diagonal. Arrange 6 bread slices on work surface. Spread with dressing. Layer each with steak, 2 mushroom caps, sauerkraut, and cheese. Top with remaining bread slices.

Spray 2 large nonstick skillets with nonstick spray. Add sandwiches to skillets, place over medium heat. Cover and cook until bottoms are golden, about 3 minutes. Remove skillets from heat. Remove sandwiches. Spray skillets again turn sandwiches over into skillet to cook other side. Cover and cook until bottoms are golden and cheese is melted, about 2 or 3 minutes.