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Photo of Open turkey Reuben sandwich by WW

Open turkey Reuben sandwich

8
Points® value
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
Love cheese toasties? Try this lighter version of the famous New York sarnie.

Ingredients

Shallots

1 medium

Vinegar, All Types

1 tablespoon(s), red wine vinegar

Pickled sweet cucumber slices

30 g

Reduced sugar and salt tomato ketchup

10 g

Reduced Fat Mayonnaise

½ tablespoon(s)

Stone baked rye bread

1 slice(s)

Turkey breast, skinless, grilled

60 g

Sauerkraut

2 tablespoon(s)

Half fat Cheddar cheese

40 g

Rocket

20 g

Lemon Juice, Fresh

1 teaspoon(s)

Instructions

  1. Preheat the grill to high. Put the sliced shallot and red wine vinegar in a small bowl and set aside.
  2. Finely chop half the pickled cucumber and put into a second small bowl. Add the chopped shallot, ketchup and mayonnaise, then stir until combined.
  3. 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.
  4. 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.

Notes

For a more traditional Reuben topping, swap the turkey for the same quantity of pastrami.

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