Open turkey Reuben sandwich
Vinegar, All Types
1 tablespoons, red wine vinegar
Pickled Sweet Cucumber Slices
Reduced Sugar and Salt Tomato Ketchup
Reduced Fat Mayonnaise
Stone Baked Rye Bread
Turkey breast, skinless, grilled
WW Grated Reduced Fat Cheese
Lemon Juice, Fresh
- Preheat the grill to high. Put the sliced shallot and red wine vinegar in a small bowl and set aside.
- Finely chop half the pickled cucumber and put into a second small bowl. Add the chopped shallot, ketchup and mayonnaise, then stir until combined.
- Toast the rye bread and spread with the mayonnaise mixture. Top with the turkey, sauerkraut and cheese, then transfer to a small baking tray or grill pan and grill for 2-3 minutes until the cheese has melted.
- Drain the sliced shallot, discarding the red wine vinegar, and toss with the rocket and lemon juice. Serve with the toasted Reuben and remaining pickled cucumber, if using.