Turkey Reuben Sandwiches

Trina's pick 2 of the day! Turkey Reuben!

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

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

Calories:

255 (38% from fat)

Fat:

10.7g (sat 4.8g,mono 3.9g,poly 1.5g)

Protein:

19.6g

Carbohydrate:

18.9g

Fiber:

3.4g

Cholesterol:

44mg

Iron:

0.7mg

Sodium:

865mg

Calcium:

311mg

Thanks to Cooking Light for the recipe and picture!!