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Smoked Turkey Reuben Cranberry Sandwich Smoked Turkey Reuben Cranberry Sandwich
“Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and fresh avocado slices.”... Smoked Turkey Reuben Cranberry Sandwich

“Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and fresh avocado slices.”

Prep time: 10 min

Plating time: 2 min

 

Ingredients
  • 2 tablespoons Dijon mustard
  • 8 slices rye bread
  • 4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 8 ounces smoked turkey, thinly sliced
  • 2/3 cup sauerkraut, drained and rinsed
  • 1/4 cup fresh cranberries
  • 1/4 cup fat-free Thousand Island dressing
  • 1 ripe avocado pitted, scooped and cut in slices
  • 1 tablespoon canola oil, divided
  • 1/8 tsp sea salt

Preparation
  • 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, 3 tablespoons cranberries  and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
  • 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.
  • Serve with sliced avocados sprinkled with 1/8 tsp sea salt

All recipes by Chef Eddy Resident Chef