Photo of Reuben sandwiches with sweet potato wedges by WW

Reuben sandwiches with sweet potato wedges

9
9
9
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
30 min
Cook
45 min
Serves
4
Difficulty
Moderate
A classic Reuben sandwich not only tastes great but its main ingredient sauerkraut contains loads of prebiotics for gut health.

Ingredients

Apple cider vinegar

125 ml, (½ cup)

Mustard seeds

½ tsp

Granulated stevia sweetener

¼ cup(s), (55g)

Garlic

1 clove(s), bruised

Fresh dill

1 tbs, (1 sprig)

Cucumber

250 g, baby variety, unpeeled, halved lengthways

Light sour cream

¼ cup(s), (60g)

Horseradish cream

2 tsp

Worcestershire sauce

1 tsp

Chilli sauce

2 tsp

Wholemeal bread

8 slice(s), ( 8x 35g slices)

98% fat-free beef pastrami

60 g, (4 x 15g slices)

Reduced-fat Swiss cheese

80 g, ( 4x 20g slices)

Canned sauerkraut in brine, drained

cup(s), (50g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Bring vinegar, seeds, stevia and garlic to the boil in a medium saucepan. Place dill and cucumbers in a small bowl. Pour over hot vinegar mixture. Set aside.
  2. Combine sour cream, horseradish cream and sauces in a small bowl. Place bread slices on a board. Spread sour cream mixture over bread slices. Top half the bread slices with pastrami, then cheese and sauerkraut. Sandwich with remaining bread slices. Lightly spray bread with oil.
  3. Preheat a large frying pan or sandwich press over medium-high heat. Cook sandwiches for 1-2 minutes each side or until golden and cheese melts. Serve sandwiches with pickled cucumbers.

Notes

Tips: Try serving with sweet potato wedges for an extra serve of vegies.