- 8 slices rye bread
- 1/2 pound thinly sliced deli turkey
- 1/2 cup sauerkraut, rinsed and well drained
- 4 slices reduced-fat Swiss cheese
- 1/4 cup fat-free Thousand Island salad dressing
- On four slices of bread, layer the turkey, sauerkraut, cheese and salad dressing. Top with remaining bread. Spritz both sides of sandwiches with butter-flavored cooking spray.
- In a large nonstick skillet over medium heat, toast sandwiches on both sides until cheese is melted. Yield: 4 servings.
Originally published as Turkey Reubens in Light & Tasty December/January 2006, p43
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Reviewed Mar. 12, 2013
"Delicious and so easy to make. I love Rubens and these are a great lighter alternative."