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)
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.
October 2006
