Reuben - Light!

If you’re like me and LOVE Reubens, but saw the calories and fat of a real one, this is the sandwich for you! It’s got the thousand island flavor and the saurkraut cruch all in the cole slaw.

For the life of me, I can’t find light rye bread, so I’ve been buying Pepperidge Farm’s whole grain rye (has whole rye seeds in it – yum!). I also used hamburger dill chips instead of gherkins. They seem to have more flavor, plus they’re easier to mince.


Turkey and Swiss Reuben

POINTS® Value: 5
Servings: 1
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

We remade a high-fat classic with lean turkey, low-fat Swiss cheese and a light sweet-n-sour coleslaw. The result is a tasty, slimming sandwich.

Ingredients
• 1/3 cup packaged coleslaw mix (shredded cabbage and carrots)
• 1 Tbsp fat-free mayonnaise
• 1 Tbsp ketchup
• 1 tsp pickle relish, or minced gherkin pickles
• 1/8 tsp table salt, or less to taste
• 1/8 tsp black pepper, freshly ground, or less to taste
• 2 oz deli-sliced turkey
• 1 oz low-fat Swiss cheese
• 2 slice reduced-calorie rye bread

Instructions
1. In a small bowl, combine coleslaw mix, mayonnaise, ketchup and relish; toss to combine and season to taste with salt and pepper.
2. Place turkey and cheese on one slice of bread; top with slaw mixture and then second slice of bread. Yields 1 sandwich per serving.

Notes
Make the cabbage-carrot slaw up to 12 hours in advance if you prefer a coleslaw with a softer consistency.

This recipe can easily be multiplied for more servings. Serve as is or grilled.