Reuben sandwiches with sweet potato wedges

Total Time
1 hr 15 min
30 min
45 min
A classic Reuben sandwich not only tastes great but its main ingredient sauerkraut contains loads of prebiotics for gut health.


apple cider vinegar

125 ml, (½ cup)

mustard seeds

½ tsp

granulated stevia sweetener

¼ cup(s), (55g)


1 clove(s), bruised

fresh dill

1 tbs, (1 sprig)


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)


  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.


Tips: Try serving with sweet potato wedges for an extra serve of vegies. Check WW app for the SmartPoints value.

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