Turkey Reuben

IMG_4269I found myself with some sauerkraut leftover from my polish night, so I immediately wanted to make a reuben, one of my favorite sammiches. The recipe calls for Ezekiel 4:9 sprouted grain bread, which actually is not bad despite the description, but I had the traditional rye on hand so that’s what I went with. This sandwich is SO EASY and really delicious — much, much better than a regular ol’ turkey sandwich. Eat this.
Turkey Reuben
serves 1 / adapted from Rocco DiSpirito’s Now Eat This book / about 7 ww pts

Here’s what I used:

  • 2 slices of rye bread
  • 3 ounces of sauerkraut, very well drained
  • 2 tbsp light Thousand Island dressing, divided (or light Russian dressing)
  • 1 oz reduced-fat swiss cheese (usually 1 slice, sometimes a slice and a half – weigh it!)
  • 2 oz lean sliced turkey breast or smoked turkey
  • butter flavored cooking spray

Here’s what I did:

  1. Heat the sauerkraut in the microwave for about 2 minutes. Meanwhile, spread 1 tbsp of thousand island dressing on 1 slice of bread.
  2. Layer on a slice of cheese, then the turkey, then the warm sauerkraut. Add the remaining tbsp of thousand island dressing on top of the sauerkraut and top with the other slice of bread.
  3. Heat a grill pan (or a regular frying pan) over medium-high heat for a few minutes.
  4. When you’re done assembling the sandwich, spray with a generous amount of the butter-flavored cooking spray, add the sandwich to the pan, and reduce the heat to medium-low. Weigh the sandwich down with a small plate on top of the sandwich.
  5. Cook for 4 minutes on both sides until the cheese is melted and the bread is brown and crispy. Serve, with additional thousand island dressing on the side.
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