Turkey Reubens

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.


4 servings (serving: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 327
Fat 10 g
Satfat 4.5 g
Protein 22.8 g
Carbohydrate 35.8 g
Cholesterol 32 mg
Iron 2.5 mg
Sodium 1237 mg
Caloriesfromfat 28 %
Fiber 4.4 g
Calcium 297 mg


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)
Cooking spray


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.