Turkey Reuben Panini

Photo: Randy Mayor; Styling: Melanie J. Clarke

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Marge Perry,

April 2010