A Lighter Side of Cc's Oven-Grilled Reuben Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is an awesome reuben that uses a unique cole slaw rather than saurkraut. This is a wonderful taste sensation for Reuben lovers. We think you will be as amazed as we were. We tagged Oven-Grilled Reuben Sandwiches in the 'Make it Healthier' game and did just that. We revised it to an 'open-faced' sandwich and brought down the calories from 837, the fat from 50.5, and the carbs down from 52g. Thanks Chef #382123 for such a great perk to an old favorite. Ingredients:
3 tablespoons cider vinegar |
1 tablespoon instant apple cider drink mix |
1/2 cup shredded cabbage |
1 tablespoon reduced-fat mayonnaise |
1 tablespoon dijon mustard |
2 slices rye bread |
nonstick cooking spray |
4 slices reduced-fat swiss cheese (about 1/2 pound) |
1/2 lb corned beef, lean and thinly sliced and julienne (or shaved) |
Directions:
1. Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees.
2. In a small saucepan over medium heat, stir together vinegar and apple cider mix till dissolved. Add coleslaw, cover, and cook for 8-10 minutes, stirring occasionally, until coleslaw is tender.
3. Remove lid and simmer until liquid has evaporated, 1-2 minutes.
4. Line a baking sheet lined with parchment paper. Spray one side of each bread slice with non-stick cooking spray and turn over onto the parchment (so butter side is down).
5. Combine mayonnaise and mustard in small bowl. To each slice, spread mayo mixture, followed with 1 slice of cheese, the slaw, the corned beef, and then top with another slice of cheese. Bake until toasted, about 10 minutes.
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