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Open-Face Turkey Reubens

Open-Face Turkey Reubens

In this healthier take on the Reuben—a Jewish deli staple—we save 400 mg of sodium by swapping in low-sodium turkey for beef and using low-sodium cheese. A quick slaw made with a lighter, homemade Russian dressing adds plenty of tang and crunch.


4 servings

Prep Time

20 minutes

Total Time

20 minutes


  • 1/3cup low-fat mayonnaise
  • 4teaspoons ketchup
  • 1tablespoon dill relish
  • 3cups coleslaw mix
  • 4slices pumpernickel bread
  • 4teaspoons canola oil
  • 8thin slices low-sodium deli turkey (8 ounces)
  • 6slices low-sodium Swiss cheese


  1. Position rack in upper third of oven; preheat broiler.
  2. Whisk mayonnaise, ketchup and relish in a medium bowl. Add coleslaw mix and toss to coat.
  3. Place bread on a rimmed baking sheet and brush each piece with 1 teaspoon oil. Broil until toasted, 2 to 4 minutes. Flip the bread over and top each piece with 2 slices of turkey, 1/2 cup of the coleslaw and 1 1/2 slices Swiss cheese. Toast the sandwiches under the broiler until the cheese is melted, 2 to 3 minutes.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 383kcal
Carbohydrate Total 26g
Total Sugars 6g
Added Sugars 1g
Fiber 3g
Total Fat 20g
Saturated Fat 7g
Mono Saturated Fat 7g
Cholesterol 63mg
Sodium 733mg
Protein 26g
Potassium 238mg
Calcium 385mg
Folate 63mcg
Omega-3 1g
Omega-6 3g
Vitamin B12 1mcg
Vitamin E 3mg
Zinc 2mg
Vitamin B3 1mg

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