Mmmm…… this was such a good sandwich! I had it twice for lunch this week already. 🙂 It was also very difficult to photograph. Any sandwich that does not have it’s insides pouring out is hard to photograph, I did my best I hope it makes you want to make it.
Found this quick lunch idea at Cooking Light. Don’t skip a step on this, for all the flavors come together so nicely, even the use of Rye bread makes this sandwich. It sure is tasty…. 🙂 Don’t skip the sauerkraut as it does make a statement in this dish.
- THE 5 INGREDIENTS:
- 8 (1/2-ounce) slices thin-slice rye bread
- 1/4 cup fat-free Thousand Island dressing
- 8 (1/2-ounce) thin slices reduced-fat Swiss cheese
- 1/4 cup refrigerated sauerkraut, rinsed and drained
- 8 ounces deli, low-sodium turkey breast (such as Boar’s Head)
Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.
- 7.5g (sat 3g,mono 0.6g,poly 0.4g)