Name: Open-face Turkey Reubens Recipe
Total time: 300 min
Yield: 4
Cuisine: Turkish

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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. 

How to make Open-face Turkey Reubens Recipe

Eatingwell

Crawler

Turkish

<p>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. </p>

Low Fat Mayonnaise

Ketchup

Dill Relish

Coleslaw Mix

Slices pumpernickel bread

Canola oil

Thin slices low sodium deli turkey

Position rack in upper third of oven; preheat broiler.

step 1

Whisk mayonnaise, ketchup and relish in a medium bowl. Add coleslaw mix and toss to coat.

step 2

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.

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Open-Face Turkey Reubens Recipe

About Open-face Turkey Reubens Recipe:

Ingredients for Open-Face Turkey Reubens Recipe

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