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Reuben Sandwiches

Photo: José Picayo
Hands-on time 18 mins
Total time 18 mins
Yield Serves 4 (serving size: 1 sandwich)
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.

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

Nutrition 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

How to Make It

  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.