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Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

Turkey Reuben Panini

Cooking Light APRIL 2010

  • Yield: 4 servings (serving size: 1 sandwich)
  • Total:15 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 7.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.2g
  • Carbohydrate: 25.7g
  • Fiber: 3.1g
  • Cholesterol: 35mg
  • Iron: 1.7mg
  • Sodium: 819mg
  • Calcium: 304mg

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Turkey Reuben Panini recipe