This is a very high sodium food normally. We're going to play down that sodium with this version of a Reuben.
Ingredients for Thousand Island Dressing:
- ¼ cup light mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons pickle relish
- 1 teaspoon yellow mustard
- ¼ teaspoon paprika
Ingredients for Sandwiches:
- 8 slices rye/pumpernickel bread (I hate rye and pumpernickel so I use oatmeal, potato or Italian bread)
- 8 teaspoons reduced fat butter
- 8 ounces turkey pastrami, or lean corned beef
- 1 & 1/4 cups sauerkraut, drained and rinsed
- 4 slices reduced fat - low sodium Swiss
- 2 tablespoons spicy brown or yellow mustard
Instructions for making
- To make the dressing: Mix all ingredients for dressing in a bowl
- Spread 1 teaspoon butter on each slice of bread. Lay on cutting board buttered side down. Spread 1 tablespoon of dressing on each of the 4 slices. Put pastrami/cornbeef over dressing, followed by sauerkraut and cheese. Spread inside of the other 4 slices with mustard and place on top, buttered side up.
- Heat a nonstick electric skillet to medium heat. Put sandwiches in pan, cover and cook for 3 minutes, until golden brown. Turn sandwiches slightly flattening them some. Cook for another 2 minutes till brown. Turn sandwiches again, and cook till cheese has melted completely.
Makes 4 sandwiches
Nutritional Facts: 373 calories, 12g fat 977mg sodium
An original reuben facts: 970 calories, 37g fat, 1340mg sodium
All recipes that I have posted on my website have been tested and tried by me.
Please follow all instructions for best results.
If you attempt to include or remove anything ingredient please do so at your own discretion. But the recipe will not taste like I have described. It may not even be edible if changed to much.
Also Countrylife4me is not liable for any misuse in the way of to much added, to little, left out ingredients,changes made to the recipes, different bakeware used or different temperature settings and times the recipes are cooked.
The recipes on my website are for entertainment purposes and enjoyment only. I am not a chef. I have used my grandmothers recipes over the years and have modified some to my preference.