Open turkey Reuben sandwich
8
Points®
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.
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