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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips. Ingredients:
2 tablespoons dijon mustard |
8 slices rye bread |
4 (1-ounce) slices reduced-fat, reduced-sodium swiss cheese (such as alpine lace) |
8 ounces smoked turkey, thinly sliced |
2/3 cup sauerkraut, drained and rinsed |
1/4 cup fat-free thousand island dressing |
1 tablespoon canola oil, divided |
Directions:
1. Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
2. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
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