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Turkey Reuben Panini

Photo: Randy Mayor; Styling: Melanie J. Clarke
Total time 15 mins
Yield 4 servings (serving size: 1 sandwich)


  • 8 (1/2-ounce) slices thin-slice rye bread
  • 1/4 cup fat-free Thousand Island dressing
  • 8 (1/2-ounce) thin slices reduced-fat Swiss cheese
  • 1/4 cup refrigerated sauerkraut, rinsed and drained
  • 8 ounces deli, low-sodium turkey breast (such as Boar's Head)

Nutrition Information

  • calories 268
  • fat 7.5 g
  • satfat 3 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 25.2 g
  • carbohydrate 25.7 g
  • fiber 3.1 g
  • cholesterol 35 mg
  • iron 1.7 mg
  • sodium 819 mg
  • calcium 304 mg

How to Make It

  1. Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.