Wednesday, May 9, 2007

Turkey Reubens

(pictured with french fries and steamed green beans)

These sandwiches are a twist on the usual Reuben sandwich, and appealing to those who don't like corned beef.

Prep/Total Time: 10 minutes

4 slices pumpernickel or rye bread
2 tablespoons Thousand Island salad dressing
6 ounces sliced deli smoked turkey
1/2 cup sauerkraut, rinsed and well drained
2 slices Swiss cheese
2 teaspoons butter, softened

Spread two slices of bread with salad dressing. Layer with turkey, sauerkraut and cheese; top with remaining bread. Butter the outsides of sandwiches.

In a large skillet, toast sandwiches for 3-4 minutes on each side or until heated through.

Tips and Tricks
I omitted the sauerkraut (I don't like it, but I also forgot to by some for my husband). I also made homemade sauce because we don't keep Thousand Island dressing. Mix mayo, ketchup and yellow mustard with a splash of white vinegar and finely chopped kosher dill pickles until the sauce is the color of Thousand Island. Instead of pan toasting, I used just a tad of butter and put the sandwiches in the broiler for about 5 minutes.
Make It Healthier
Use low-fat or fat-free dressing. Leave off sauerkraut to reduce sodium. Use trans-fat free spread.
How Kids Can Help
Layer the sandwiches
Suggested Sides
french fries, green beans

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