SMOKED TURKEY REUBEN
Some say the Reuben—corned beef brisket, Russian dressing, Swiss cheese, sauerkraut, bread—was invented by an Omaha grocer named Reuben Kulakofsky to provide sustenance to participants in a late-night poker game. This reformed version was invented to help you eat better. (Following that logic, don’t stay up late playing poker, either.) Serves 4
12 ounces sauerkraut, very well drained
8 slices sprouted-grain bread, such as Ezekiel 4:9
½ cup “Russian Island” Dressing or store-bought low-calorie Russian or Thousand Island Dressing
4 slices reduced-fat Swiss cheese (1 ounce each)
8 ounces sliced smoked turkey (from the deli counter)
Nonfat cooking spray
1. Place the sauerkraut in a microwave-safe bowl and cover it with plastic wrap. Microwave on high power until it is hot, about 2 minutes.
2. Heat 2 nonstick sauté pans over medium-low heat.
3. Lay 4 slices of the bread on a work surface, and spread each slice with 1 tablespoon of the “Russian Island” Dressing. Top each slice with a slice of cheese, and then a portion of the smoked turkey. Divide the warm sauerkraut among the 4 sandwiches, and spoon the remaining Russian dressing over the sauerkraut. Finally, top the sandwiches with the remaining slices of bread.
4. Spray the sauté pans generously with cooking spray, and place 2 sandwiches in each pan. Weigh the sandwiches down with plates that are just slightly smaller than the circumference of the pans. Cook the sandwiches for about 4 minutes per side, or until the bread is crispy and golden brown and the cheese has melted. Cut the sandwiches in half, and serve.
