Reuben
Deli sandwiches can get ridiculously big-some piled so high they're impossible to eat. You don't need sodium-heavy corned beef layered 3 inches
Reuben
Deli sandwiches can get ridiculously big-some piled so high they're impossible to eat. You don't need sodium-heavy corned beef layered 3 inches high to get plenty of savory flavor. So we shrank the portion size to reap significant nutritional savings.
The Classic:
• 860 calories per serving
• 15 grams saturated fat
• 4,186 milligrams sodium
The Makeover:
• 336 calories per serving
• 5.6 grams saturated fat
• 790 milligrams sodium
View Recipe: Reuben Sandwiches
See More: Cheesesteak Recipe Makeover
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We took classic restaurant dishes, kept the meal appeal, and cut the calories by a huge amount. Here are the ingredients and techniques that make that possible.
Reuben Sandwiches
Ingredients
Dressing:
1/4 cup canola mayonnaise
1 tablespoon chili sauce
2 teaspoons finely minced dill pickle
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
Sandwiches:
8 (3/4-ounce) slices rye bread
3 ounces Swiss cheese, shaved (about 3/4 cup)
4 ounces lower-sodium corned beef, thinly sliced (such as Boar's Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well
Preparation
1. Preheat broiler to high.
2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well.
3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.
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