Turkey Reuben Sandwiches

Randy Mayor
Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 255
Caloriesfromfat 38 %
Fat 10.7 g
Satfat 4.8 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 19.6 g
Carbohydrate 18.9 g
Fiber 3.4 g
Cholesterol 44 mg
Iron 0.7 mg
Sodium 865 mg
Calcium 311 mg

Ingredients

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Preparation

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Note:

Allison Fishman,

October 2006