Turkey Reuben
.
Yield
4 servingsPrep
10 minCook
8 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
canola oil
or any vegetable oil |
|
| 1 ½ | cups |
sauerkraut
rinsed and drained |
|
| 1 | each |
onions
chopped |
|
| 8 | slices |
rye bread
|
|
| 3 ½ | tablespoons |
mayonnaise, light
|
|
| 4 | tablespoons |
sweet relish
|
|
| 1 ½ | tablespoons |
ketchup
|
|
| 12 | ounces |
turkey
cooked and thinly sliced |
|
| 4 | slices |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
canola oil
or any vegetable oil |
|
| 355 | ml |
sauerkraut
rinsed and drained |
|
| 1 | each |
onions
chopped |
|
| 8 | slices |
rye bread
|
|
| 53 | ml |
mayonnaise, light
|
|
| 6E+1 | ml |
sweet relish
|
|
| 23 | ml |
ketchup
|
|
| 346.8 | ml/g |
turkey
cooked and thinly sliced |
|
| 4 | slices |
swiss cheese
|
|
Directions
In nonstick pan or skillet over medium heat, cook sauerkraut and onion until softened, 4 to 6 minutes.
Butter 8 slices light rye bread.
Combine mayonnaise, relish and ketchup, spread over unbuttered side of half of the bread.
Top with sauerkraut mixture, turkey and Swiss cheese.
Press remaining bread over top, buttered side out.
Broil on baking sheet turning once, until golden and cheese melts, or you can use toaster oven, 4 to 6 minutes.
Serve warm.
