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.
- 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
- Position rack in upper third of oven; preheat broiler.
- Whisk mayonnaise, ketchup and relish in a medium bowl. Add coleslaw mix and toss to coat.
- 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||7g|
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