Low Fat Reuben Sandwich
8 Slices Dark Rye or Pumpernickel Bread
¼ Cup Nonfat Thousand Island Salad Dressing
8 Ounces Thinly Sliced Low Fat Corned Beef, Turkey or Chicken
½ Cup Sauerkraut (rinsed & well drained)
1 Cup (4 ounces) Shredded Low Fat Swiss Cheese
Lay out the bread slices on a clean work surface and spread the tops with salad dressing. Top 4 slices with the meat of your choice, sauerkraut and cheese. Cover with the remaining bread slices, dressing side down.
Grease a large skillet with NONSTICK cooking spray and place over medium heat. Cook 2 sandwiches at a time until the bread toasts and the cheese melts – turning only once (5 minutes on each side). Repeat with the remaining sandwiches, keeping the first batch warm while frying the second batch. Serve warm. 4 servings.