Reuben Sandwiches

Reuben Sandwiches

With sauerkraut, corned beef, and rye bread, sodium is a serious issue in a traditional Reuben. Add dressing and cheese, and the saturated fat and calories start to climb, too. Not to fear: Our lighter, lower-sodium version is just as delicious. Chili sauce is a ketchup-based sauce. If you can't find it, substitute ketchup.


Yield: Serves 4 (serving size: 1 sandwich)

Hands-on:18 Minutes
Total:18 Minutes
Ingredients
Dressing:
1/4 cup canola mayonnaise
1 tablespoon chili sauce
2 teaspoons finely minced dill pickle
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
Sandwiches:
8 (3/4-ounce) slices rye bread
3 ounces Swiss cheese, shaved (about 3/4 cup)
4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well
Preparation
1. Preheat broiler to high.

2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.

3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.


Amount per serving
Calories: 336
Fat: 19.9g
Saturated fat: 5.6g
Monounsaturated fat: 8.1g
Polyunsaturated fat: 3.6g
Protein: 14.7g
Carbohydrate: 24.2g
Fiber: 3.4g
Cholesterol: 40mg
Iron: 1.9mg
Sodium: 790mg
Calcium: 212mg