Reuben sandwiches
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A classic Reuben sandwich not only tastes great but its main ingredient, sauerkraut, contains loads of probiotics for gut health.
Ingredients
Apple cider vinegar
½ cup(s), (125ml)
Mustard seeds
½ tsp
Monk fruit sweetener
¼ cup(s), (55g)
Garlic
1 clove(s), bruised
Baby cucumber (quke)
250 g, halved lengthways
Fresh dill
1 sprig(s)
Light sour cream
¼ cup(s), (60ml)
Horseradish cream
2 tsp
Worcestershire sauce
1 tsp
Sriracha sauce
2 tsp
Wholemeal bread
8 slice(s), ( 8 x 35g slices)
98% fat-free pastrami
60 g
Light Swiss cheese
4 slice(s), ( 4 x 20g slices)
Sauerkraut (no added sugar)
⅓ cup(s), fresh, (50g), (see tips)
Oil spray
1 x 3 second spray(s)
Instructions
1
Bring vinegar, mustard seeds, sweetener and garlic to the boil in a small saucepan. Place cucumbers and dill in a small heatproof 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 clean chopping board and spread evenly with sour cream mixture. Top half the bread slices with pastrami, then cheese and sauerkraut. Sandwich with remaining bread slices, sour cream–side down.
3
Preheat a sandwich press or heat a large non-stick frying pan over medium heat. Lightly spray sandwiches with oil. Cook sandwiches until golden on both sides and cheese is melted. Drain pickled cucumbers and serve on the side with sandwiches.
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