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