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.
Turkey Reuben

Turkey Reuben Sandwiches
Recipe type: Poultry
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. Cut sandwiches into thirds and serve with dill pickles.
Recipe from Donna Deane, author of "Low Fat Kitchen"
Nutrition Information
Serving size: 1 Calories: 248 Fat: 5 g Sugar: 1469 mg Protein: 15 g Cholesterol: 15 mg

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