Roast Turkey “Reuben”
An authentic Reuben sandwich is made with corned beef, Swiss cheese, and sauerkraut. The fat and sodium numbers for this classic New York sandwich are way off the chart. So here’s a bow to the original recipe with a nutrition profile that is much more laudable. Roast turkey replaces the fatty corned beef and fresh coleslaw mix replaces the high-sodium sauerkraut. For an interesting twist, the sandwich is spread with cranberry mayonnaise, making it a good option for Thanksgiving leftovers.
1/3 cup whole-berry cranberry sauce
1 tablespoon light mayonnaise
8 slices rye bread, toasted
6 ounces sliced roast turkey breast
1-1/3 cups packaged coleslaw mixture
4 slices (1/2 ounce each) reduced-fat Swiss cheese
1 Preheat the broiler. In a small bowl, stir together the cranberry sauce and mayonnaise.
2 Place 4 slices of the toast on a broiler pan and spread with the cranberry sauce-mayonnaise mixture. Top each piece of toast with the turkey. Top with the coleslaw mix. Top with the Swiss cheese.
3 Broil 4 to 6 inches from the heat until the cheese has melted, about 1 minute. Top with the remaining 4 slices toast. Makes 4 servings
Makes Makes 4 servings
Per serving: 300 calories, 6.5g total fat (2.6g saturated), 47mg cholesterol, 4g dietary fiber, 38g carbohydrate, 22g protein, 449mg sodium.