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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With sauerkraut, corned beef, and rye bread, sodium is a serious issue in a traditional Reuben. Add dressing and cheese, and the saturated fat and calories start to climb, too. Not to fear: Our lighter, lower-sodium version is just as delicious. Chili sauce is a ketchup-based sauce. If you can't find it, substitute ketchup. Ingredients:
1/4 cup canola mayonnaise |
1 tablespoon chili sauce |
2 teaspoons finely minced dill pickle |
1 teaspoon worcestershire sauce |
1/2 teaspoon grated onion |
8 (3/4-ounce) slices rye bread |
3 ounces swiss cheese, shaved (about 3/4 cup) |
4 ounces lower-sodium corned beef, thinly sliced (such as boar's head corned beef, top round, cap-off) |
1 cup organic sauerkraut, drained well |
Directions:
1. Preheat broiler to high.
2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.
3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.
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