A traditional deli-style Reuben sandwich is high in fat and sodium because of the generous layers of corned beef, Swiss cheese, and sauerkraut. We've reduced the fat by using turkey, reduced-fat cheese, and reduced-fat dressing. Although it's still fairly high in sodium, our version has about half the sodium of a traditional sandwich.
8 ounces thinly sliced smoked turkey breast
8 (1-ounce) slices rye bread (such as Cobblestone Mill)
1/4 cup reduced-fat Thousand Island dressing
3/4 cup canned Bavarian-style sauerkraut, drained
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Boar's Head Lacey Swiss)
How to Make It
Divide turkey evenly among 4 bread slices, and spread 1 tablespoon dressing over turkey on each sandwich. Top each with 3 tablespoons sauerkraut, 1 cheese slice, and a bread slice. Coat tops of sandwiches with cooking spray.
. Heat a large nonstick skillet over medium heat. Place 2 sandwiches, coated side down, in pan. Cook 2 to 3 minutes or until bread is golden and cheese begins to melt. Coat tops of sandwiches with cooking spray; turn sandwiches. Cook an additional 2 to 3 minutes or until bread is golden and cheese melts. Repeat procedure with remaining sandwiches. Serve immediately.