Friday, April 20, 2012

Reuben Sandwiches

This was really good. Because D didn't think about chili sauce when I put it on the list he saw we had Sriracha and Chile Garlic Sauce and crossed it off. So he used Sriracha when it was time to make the recipe. Glad he did. It was soooo good. I felt fully satisfied and would have never known this was "diet."

We had with baked onion rings.

Reuben Sandwiches 

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.

Photo by ALB

Yield: Serves 4 (serving size: 1 sandwich)
Hands-on:18 Minutes
Total:18 Minutes

1/4 cup canola mayonnaise
1 tablespoon chili sauce (used 1 tsp of Sriracha)
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 (used non-organic)

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.

Nutritional Information 
Calories: 336; Fat: 19.9g; Saturated fat: 5.6g; Monounsaturated fat: 8.1g; Polyunsaturated fat: 3.6g; Protein: 14.7g; Carbohydrate: 24.2g; Fiber: 3.4g; Cholesterol: 40mg; Iron: 1.9mg; Sodium: 790mg; Calcium: 212mg

Cooking Light MAY 2012

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