Reuben Sandwiches

Reuben Sandwiches Recipe
Photo: José Picayo
With sauerkraut, corned beef, and rye bread, sodium is a serious issue in a traditional Reuben. Add dressing and cheese, and the saturated fat and calories start to climb, too. Not to fear: Our lighter, lower-sodium version is just as delicious. Chili sauce is a ketchup-based sauce. If you can't find it, substitute ketchup.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 18 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information

Calories 336
Fat 19.9 g
Satfat 5.6 g
Monofat 8.1 g
Polyfat 3.6 g
Protein 14.7 g
Carbohydrate 24.2 g
Fiber 3.4 g
Cholesterol 40 mg
Iron 1.9 mg
Sodium 790 mg
Calcium 212 mg

Ingredients

Dressing:
1/4 cup canola mayonnaise
1 tablespoon chili sauce
2 teaspoons finely minced dill pickle
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
Sandwiches:
8 (3/4-ounce) slices rye bread
3 ounces Swiss cheese, shaved (about 3/4 cup)
4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well

Preparation

1. Preheat broiler to high.

2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.

3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.

Note:

Julianna Grimes,

Cooking Light

May 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note