How to Make a Low Fat Reuben Sandwich

Ordering a Reuben sandwich in a delicatessen is one of life’s sublime pleasures. The marriage of sauerkraut, corned beef and Swiss cheese sandwiched between rye bread and grilled to perfection is a perfect union. Known for its truly delicious taste, the venerable Reuben also is becoming known for its outrageous sodium count, artery clogging red meat and greasy frying—which sort of puts the red flags out and dampening the enjoyment. One need not wave a white flag and give up the Reuben all together; it can be made healthier and just as delicious.

Difficulty: Moderate

Instructions

Things You'll Need:

• Rye bread, Jewish style is recommended
• Sliced turkey white meat
• Sauerkraut
• Swiss cheese
• Cooking spray
• Thousand Island dressing
• Mustard

1. Gather ingredients. Put sauerkraut, about one-quarter cup per sandwich, in a colander and let drain. Shake the colander to get rid of all the drips. Best to allow at least 10 minutes for draining.

2. Assemble the sandwich. Lightly spread Thousand Island dressing on one slice of bread, layer turkey, Swiss cheese and then sauerkraut. Mustard is optional.

3. Coat frying pan with cooking spray and heat. Allow to heat up for about two minutes and add sandwich. Cook sauerkraut side first for about two to three minutes. Flip over and press down sandwich with spatula. This gets all the ingredients intermingling. Cook second side for two to three minutes.

4. Remove from pan to plate. Slice in half and serve. Dill pickles and coleslaw are typical side dishes.

Tips & Warnings

• Cooking times vary depending on heat/stove tops.
• Play around with ingredient amounts. Some prefer more sauerkraut than meat, others vice versa.

Resources

• Low Fat Sandwiches featuring Lobster Roll, Turkey Wraps