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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups thinly sliced cabbage |
1/4 cup fat-free thousand island dressing |
1 teaspoon caraway seeds |
8 (1-ounce) slices pumpernickel-rye bread |
6 ounces thinly sliced lean corned beef |
4 (2/3-ounce) slices low-fat process swiss cheese, each cut in half |
cooking spray |
Directions:
1. Combine first 3 ingredients in a bowl; toss well, and set aside.
2. Place 2 bread slices on work surface with flat, bottom crusts together and overlapping slightly. Flatten bread slices to 1/8-inch thickness, using a rolling pin, seaming 2 bread slices together (cover bread to keep from drying). Repeat procedure 3 times with remaining 6 bread slices.
3. Divide corned beef evenly among bread. Divide cheese slices evenly over corned beef, and spread cabbage mixture evenly over cheese slices. Beginning with 1 long edge, roll up each sandwich, jelly-roll fashion, so seam of bread is in the middle of each sandwich (secure with wooden picks, if necessary).
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Place 2 sandwiches in skillet; cook until lightly browned on all sides, gently turning with tongs.
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