Turkey pastrami is used here to make wonderful Reuben sandwiches. They used to make these at Reuben’s on Madison Avenue and East 38th Street in New York, a deli made famous by the superior sandwich that bears its name. Great with a Kosher dill and a bit of coleslaw on the side.
- 2 Tablespoons low-fat mayonnaise
- 1 1/2 teaspoons chili sauce
- 1 teaspoon sweet pickle relish; drained
- 4 slices thin-sliced rye bread
- 3 ounces thinly-sliced turkey pastrami
- 2/3 Cup sauerkraut; drained
- 1 slice low-fat Swiss cheese; cut in half
- nonstick cooking spray
- dill pickle wedges
- Combine mayonnaise, chili sauce and pickle relish. Spread dressing on each slice bread. Top each of 2 slices bread with 1 1/2 ounces turkey pastrami, 1/3 Cup sauerkraut and 1/2 slice Swiss cheese. Cover each with 1 slice bread to make sandwich.
- Spray top bread slices with cooking spray. Put sandwiches, sprayed-side down, in preheated skillet sprayed with cooking spray. Cook over medium-low heat until bread is golden brown, 5 to 6 minutes, then turn to brown other side.
- Cut sandwiches into thirds and serve with dill pickles.
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