Open Accessibility Menu

Turkey Reuben Sandwiches

Published in Recipes

Serves: 4


  • 2 tablespoons Dijon mustard
  • 8 slices rye bread
  • 4 (1 oz.) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 8 oz. smoked turkey, thinly sliced
  • 2/3 cup sauerkraut, drained and rinsed
  • 1/4 cup fat-free Thousand Island dressing
  • 1 tablespoon canola oil, divided


  1. Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2-1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
  2. Heat 1-1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Serving Size: 1 sandwich

Nutrition Facts:
Calories 255; Calories from fat 38%; Fat 10.7g; Sat fat 4.8g; Mono fat 3.9g; Poly fat 1.5g; Protein 19.6g; Carbohydrate 18.9g; Fiber 3.4g; Cholesterol 44mg; Iron 0.7mg; Sodium 865mg; Calcium 311mg