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Turkey Meatball Reuben Subs

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 2 teaspoons paprika, divided
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon bottled minced garlic
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound ground turkey
  • Cooking spray
  • 4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
  • 1 1/3 cups packaged coleslaw
  • 1/4 cup reduced-fat Thousand Island dressing
  • 4 (1-ounce) slices Swiss cheese

Nutrition Information

  • calories 428
  • fat 16.8 g
  • satfat 7 g
  • monofat 5.5 g
  • polyfat 1.1 g
  • protein 31.5 g
  • carbohydrate 40 g
  • fiber 4.1 g
  • cholesterol 76 mg
  • iron 3.7 mg
  • sodium 723 mg
  • calcium 308 mg

How to Make It

  1. Preheat broiler.

  2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

  3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.