Turkey Rueben

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.

Ingredients

  • 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)

Preparation

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.

Nutritional Information

Calories:
268
Fat:
7.5g (sat 3g,mono 0.6g,poly 0.4g)
Protein:
25.2g
Carbohydrate:
25.7g
Fiber:
3.1g
Cholesterol:
35mg
Iron:
1.7mg
Sodium:
819mg
Calcium:
304mg
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