Turkey Reuben Sandwiches

It is almost lunch time on the East Coast. What are you having today?

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

Turkey Rueben Sandwich

Lighten up with this Turkey Rueben Sandwich
Borrowed from: http://www.allrecipe.com














  • 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


  1. Spread about 3/4 teaspoon mustard over each bread slice.
  2. Place 1 cheese slice on each of 4 bread slices.
  3. Divide turkey evenly over cheese.
  4. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing.
  5. Top each serving with 1 bread slice, mustard sides down.
  6. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
  7. Add 2 sandwiches to pan; top with another heavy skillet.
  8. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm.
  9. Repeat procedure with remaining oil and sandwiches.

Recipe and Image borrowed from: http://www.allrecipe.com


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