It’s September, and the kids are back in school. Beat the lunchbox sandwich boredom with this take on the classic.
Everyone loves Rueben sandwiches, but if you're like most people you are concerned about the number of calories in the corned beef. The truth is that a traditional Reuben is probably one of the worst sandwiches that anyone on a diet can eat, but, fortunately, we have a solution. This recipe for a turkey Reuben is just as tasty and much healthier.
Our recipe uses turkey instead of corned beef and replaces the butter with heart-healthy olive oil.
2 tablespoons of Dijon mustard
8 slices of rye bread, slightly stale
4 slices of reduced fat Swiss cheese, 1 ounce each
8 ounces of thinly sliced, low fat smoked turkey
2/3 c sauerkraut, rinsed and drained
1/4 c fat-free Thousand Island dressing
1 tablespoon olive oil, divided
- Spread a thin coat of mustard on one side of each bread slice.
- Place one cheese slice, 2 ounces of shaved turkey, 2 1/2 tablespoons of sauerkraut, and 1 tablespoon of dressing on 4 of the bread slices.
- Top each with a slice of bread, mustard-side down.
- Heat half of the olive oil in a pan on medium-high heat.
- Place 2 sandwiches in the pan. Grill for two minutes, using a spatula to press gently the sandwich flat. Flip and cook on the other side until golden, applying periodic pressure.
- Repeat steps 4 and 5 with the remaining uncooked sandwiches.
These sandwiches are a meal on their own, but many people like to add a pickle spear or potato chips as a side.
If this becomes one of your go-to meals for busy nights, you may want to consider a family-sized panini press. These machines can make it easy to do a lot of sandwiches in the same amount of time. If you’re concerned about added fat, look for a model that doesn’t require oil.
Recipe adapted from MyRecipes.