Portobello Reubens

(Preparation 10 minutes, cooking time 15 minutes)
2 tablespoons olive oil
1 1/2 pounds portobello mushroom caps, sliced (about 6 cups)
8 slices deli-style rye bread with seeds, toasted
1/4 cup prepared Russian dressing
4 slices Swiss cheese (about 4 ounces)
1 cup prepared coleslaw
4 thin slices red onion
Preheat broiler to 375 degrees F.
In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot. Add portobellos; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.
Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Lower oven heat to 375 degrees F.
Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.
Makes 4 sandwiches.