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Randy Mayor Photo by: Randy Mayor

Turkey Reuben Sandwiches

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

Cooking Light OCTOBER 2006

  • Yield: 4 servings (serving size: 1 sandwich)

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.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 38%
  • Fat: 10.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 19.6g
  • Carbohydrate: 18.9g
  • Fiber: 3.4g
  • Cholesterol: 44mg
  • Iron: 0.7mg
  • Sodium: 865mg
  • Calcium: 311mg
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Turkey Reuben Sandwiches recipe

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