Skinny Grilled Reuben Sandwich

Skinny Grilled Reuben Sandwich

The magnificent Reuben sandwich.  It’s traditionally made with corned beef or pastrami, Swiss cheese, sauerkraut, Thousand Island or Russian dressing and rye bread all grilled in butter. This skinny Reuben has all the delicious taste sensations of its high-fat counterpart but with a fraction of the fat and calories and still amazingly good!

Food Facts

Pastrami was created as a way to preserve meat before modern refrigeration. It’s beef that’s brined, dried, seasoned, smoked and then steamed.

Depending on who you talk to, the Reuben was invented in the early 1900s’ either at Reuben’s Delicatessen in New York City or by Reuben Kay at a hotel in Nebraska during a weekly poker game.

Sauerkraut is made by combining shredded cabbage, salt and usually spices and allowing the mixture to ferment.

Healthy Benefits

Sauerkraut is an excellent source of vitamin C as well as some of the B vitamins. It does contain lots of sodium but you can greatly reduce it by rinsing under water before using.

If you’re on a low sodium diet however, this sandwich would not be a good choice!

Ingredients for Thousand Island Dressing:

¼  cup Nancy’s Skinny Ranch Dressing or light mayonnaise, such as Best Foods/Hellmans

1 tablespoon ketchup

2 teaspoons pickle relish

1 teaspoon yellow or spicy brown mustard

¼ teaspoon paprika

Ingredients for Grilled Sandwiches:

8 slices rye read (I like Oroweat extra sour rye bread)

8 teaspoons reduced-fat butter or Smart Balance Light

8 ounces lean pastrami or turkey pastrami, see shopping tip

1⅓ cups sauerkraut, drained and rinsed

4 slices reduced-fat Swiss or Jarlsberg cheese

2 tablespoons spicy brown or yellow mustard

Instructions

1. To make the dressing: In a small bowl mix together all dressing ingredients.

2. To assemble: Spread 1 teaspoon butter on each slice of bread.  Place 4 slices on your work surface, buttered side down.  Spread 1 tablespoon of dressing on each of the 4 slices.  Distribute pastrami evenly over dressing, followed by sauerkraut and cheese.  Spread inside of the other 4 slices with mustard and place on top, buttered side up.

3. Heat a large nonstick pan over medium-high heat.  Put sandwiches in pan (in batches, if necessary), cover and cook for 2 to 3 minutes, or until the undersides are golden brown.  Uncover and turn sandwiches with a spatula, pressing firmly to slightly flatten them.  Cook for 1-2 minutes more until the undersides are golden brown.  Turn sandwiches again, press with the spatula and cook for 30 seconds or until cheese has melted completely.

2. Serve immediately.

Makes 4 sandwiches