Prep 5 mins
Cook 3 mins
Lite alternative to the original corned beef version. From our local market deli.
- 2 slices marbled rye bread
- 4 tablespoons reduced-fat thousand island dressing
- 4 slices madrigal swiss cheese
- 1⁄4 cup drained sauerkraut
- 3 ounces turkey, thinly sliced
- 2 teaspoons butter, softened
- Heat skillet on medium.
- Spread dressing evenly over 1 side of each bread slice.
- Place 2 slices cheese over dressing on one bread slice and top with half of sauerkraut, turkey, remaining sauerkraut, and remaining 2 slices of cheese.
- Place remaining bread slice, dressing side down on top.
- Butter outside of each slice evenly.
- Place in skillet, and brown both sides of sandwich, about 3 minutes on each side.
We used Jagdschnitten rye bread (with whole wheat kernals in it) for this, and regular Thousand Island dressing. It was very tasty, although I am glad I used about half the quantity of dressing called for; it would have been a bit soggy otherwise. A quick and pleasant lunch on a winter day, although the nutrition facts remind me why I have a Reuben about once a year.
A nice Ruben - had some problems finding a quality reduced-fat thousand island dressing - used regular dressing and regular cheese. Used Jagdschnitten (dimpilmeir) rye - much heavier than the marbled rye would have been. Stayed nice and crisp even with the somewhat soggy nature of the sandwich.