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Reuben Roll-Up

Yield 4 servings


  • 3 cups thinly sliced cabbage
  • 1/4 cup fat-free Thousand Island dressing
  • 1 teaspoon caraway seeds
  • 8 (1-ounce) slices pumpernickel-rye bread
  • 6 ounces thinly sliced lean corned beef
  • 4 (2/3-ounce) slices low-fat process Swiss cheese, each cut in half
  • Cooking spray

Nutrition Information

  • calories 276
  • fat 6 g
  • satfat 2.1 g
  • protein 18.3 g
  • carbohydrate 38.6 g
  • cholesterol 25 mg
  • iron 2.8 mg
  • sodium 1320 mg
  • caloriesfromfat 20 %
  • fiber 3.3 g
  • calcium 181 mg

How to Make It

  1. Combine first 3 ingredients in a bowl; toss well, and set aside.

  2. Place 2 bread slices on work surface with flat, bottom crusts together and overlapping slightly. Flatten bread slices to 1/8-inch thickness, using a rolling pin, seaming 2 bread slices together (cover bread to keep from drying). Repeat procedure 3 times with remaining 6 bread slices.

  3. Divide corned beef evenly among bread. Divide cheese slices evenly over corned beef, and spread cabbage mixture evenly over cheese slices. Beginning with 1 long edge, roll up each sandwich, jelly-roll fashion, so seam of bread is in the middle of each sandwich (secure with wooden picks, if necessary).

  4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Place 2 sandwiches in skillet; cook until lightly browned on all sides, gently turning with tongs.

Oxmoor House Healthy Eating Collection