Turkey Reuben sandwich
Here’s a deli favorite — an old-fashioned, cheesy, comfort food made much healthier by using low-fat cheese and turkey breast. For the best-tasting sauerkraut, look for prepared, refrigerated varieties in the deli case at your market. If you have a panini press, use it for this recipe! Just make sure to squeeze as much moisture as possible out of the sauerkraut so your sandwich doesn't get soggy. For a pop of color, add a few pieces of shredded red cabbage and carrot to the sauerkraut.
Light whole grain bread
Low-fat Swiss cheese
Deli sliced turkey
2 Tbsp, squeezed of excess moisture
- Place bread on a work surface; spread 1/2 tbsp mustard on each slice.
- On one slice, place cheese, turkey, and sauerkraut. Top with second slice of bread, mustard-side down; press down gently.
- Spray a large skillet with cooking spray; set over medium heat. Add sandwich and press down on it lightly while it cooks (you can even rest a flat pot lid or a heat-safe plate on top of the sandwich). Cook, turning once, until toasted and cheese has melted, about 6 minutes.
- Serving size: 1 sandwich