Reuben Roll-Up

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 6g
  • Saturated fat: 2.1g
  • Protein: 18.3g
  • Carbohydrate: 38.6g
  • Cholesterol: 25mg
  • Iron: 2.8mg
  • Sodium: 1320mg
  • Calories from fat: 20%
  • Fiber: 3.3g
  • Calcium: 181mg

Ingredients

  • 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

Preparation

  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.
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