By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
Reubens are a once-a-year treat in our house. Corned beef is delicious and fairly low in fat, but it's quite high in sodium. A small sandwich at a deli can have 20 grams of fat and twice the calories as my version--and more than a day's worth of sodium.
Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 2
Nutritional Info
Servings Per Recipe: 2
Calories: 258.9
Total Fat: 7.7 g
Cholesterol: 24.2 mg
Sodium: 838.4 mg
Total Carbs: 22.8 g
Dietary Fiber: 3.5 g
Protein: 26.5 g
Ingredients
Sauce:
2 roasted red peppers roasted, packed in water
1 teaspoon red wine vinegar
pinch cayenne pepper
2 teaspoons mayonnaise
2 slices dark rye bread
4 ounces white meat turkey
2 ounces corned beef
1 slice 2% milk Swiss cheese
1/4 cup sauerkraut, drained and rinsed to remove excess sodium
4 cups arugula
Directions
For the sauce: Place the roasted peppers, vinegar, and cayenne pepper in a blender or mini food processor. Puree until smooth, then add mayonnaise and mix until combined.
Place a non-stick griddle or saute pan over moderate high heat. Lightly coat with nonstick cooking spray.
Place the meats, greens, and sauerkraut on the hot griddle to warm.
Spray the bread with cooking spray and place the sprayed side down on the griddle.
Divide the meats, greens, and sauerkraut between the two slices of bread, then place a half-slice of cheese on each sandwich. Cook until the cheese starts to melt. Remove from heat and top with 1 heaping tablespoon of sauce.
Makes two sandwiches.
Number of Servings: 2
More comfort food makeovers:
SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of "The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.
