ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkey Reuben Sandwiches

Randy Mayor
Yield 4 servings (serving size: 1 sandwich)
Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.