Friday, January 18, 2013
Turkey Bacon Reuben Sandwich
Growing up I never had a desire to try a Reuben sandwich because of the sauerkraut. Even though at the time I had never even tasted the stuff it just kind of well, grossed me out. Fast forward 20 or so years and I have my first Reuben at a local brew pub. My husband (then boyfriend) at the time had ordered one for dinner and it looked so good I had to have a bite. I was hooked ever since, sauerkraut and all! Watching Diners, Drive Ins and Dives last weekend really put me in the mood to make a Reuben. Since I am trying to eat more healthy I decided on a Turkey Bacon Reuben Sandwich. To save some calories I cut the pastrami and corned beef and replaced it with smoked turkey. I still wanted a little something "extra' so I decided to add a few slices of crisp bacon to the sandwich. It was incredible!
Turkey Reuben Sandwich
Servings 1 sandwich
Cal 390, Fat 16g, Carbs 35g, Fiber 2g, Protein 29g
2 slices bakery rye bread (pumpernickel is good too)
1 tsp butter (I used I can't believe it's not butter)
2 slices swiss cheese (I used sargento ultra thin swiss)
2 slices smoked turkey
3 slices bacon cooked crisp
1/4 cup sauerkraut, drained
1 tbsp thousand island dressing (I used lite)
Heat a non stick pan over medium heat. Spread butter on both pieces of bread. Assemble sandwich by laying one slice of the cheese inside a slice of bread and then add the turkey, bacon, sauerkraut, dressing and remaining slice of cheese and the other slice of bread. Grill sandwich 2-4 minutes per side or until the cheese is melted and the sandwich is nicely browned. Enjoy!