Rating: 4.5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 11

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

Allison Fishman
Recipe by Cooking Light October 2006

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; calories from fat 38%; fat 10.7g; saturated fat 4.8g; mono fat 3.9g; poly fat 1.5g; protein 19.6g; carbohydrates 18.9g; fiber 3.4g; cholesterol 44mg; iron 0.7mg; sodium 865mg; calcium 311mg.
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