Turkey Reuben
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 339.5
- Total Fat: 8.3 g
- Cholesterol: 24.1 mg
- Sodium: 1,054.8 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.9 g
- Protein: 28.5 g
View full nutritional breakdown of Turkey Reuben calories by ingredient
Introduction
This is Chef Meg's take on a turkey reuben! This is Chef Meg's take on a turkey reuben!Number of Servings: 2
Ingredients
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Sauce:
2 roasted red peppers roasted, packed in water
1 teaspoon red wine vinegar
pinch cayenne pepper
2 teaspoons mayonnaise
2 slices dark rye bread
4 ounces white meat turkey
2 ounces corned beef
1 slice 2% milk Swiss cheese
1/4 cup sauerkraut, drained and rinsed to remove excess sodium
Tips
Corned beef is delicious and fairly low in fat, but it's quite high in sodium. A small sandwich at a deli can have 20 grams of fat and twice the calories as my version--and more than a day's worth of sodium.
Directions
For the sauce: Place the roasted peppers, vinegar, and cayenne pepper in a blender or mini food processor. Puree until smooth, then add mayonnaise and mix until combined.
Place a non-stick griddle or saute pan over moderate high heat. Lightly coat with nonstick cooking spray.
Place the meats, and sauerkraut on the hot griddle to warm.
Spray the bread with cooking spray and place the sprayed side down on the griddle.
Divide the meats and sauerkraut between the two slices of bread, then place a half-slice of cheese on each sandwich. Cook until the cheese starts to melt. Remove from heat and top with 1 heaping tablespoon of sauce and the remaining slices of bread.
Makes two sandwiches.
Place a non-stick griddle or saute pan over moderate high heat. Lightly coat with nonstick cooking spray.
Place the meats, and sauerkraut on the hot griddle to warm.
Spray the bread with cooking spray and place the sprayed side down on the griddle.
Divide the meats and sauerkraut between the two slices of bread, then place a half-slice of cheese on each sandwich. Cook until the cheese starts to melt. Remove from heat and top with 1 heaping tablespoon of sauce and the remaining slices of bread.
Makes two sandwiches.
Member Ratings For This Recipe
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ALOHAEV1
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MOM-MOM8
I made this today for dinner. I added a 2nd slice of bread to the sandwich. My husband would eat this again, but he does not like change, and this was a change for him. I would have liked a picture of this receipe to understand that it was ment to be an open-faced sandwich. I would make this again. - 3/18/12
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ZINNER44
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TXOLDHAM
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REDROAVER
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BEVERLEAF
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CD2457470
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NANCYANNE1956
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1CRAZYDOG
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CSJ522
Loved it! I took it to work so I used two slices of bread per sandwich. Served it with baked sweet potato fries. I was skeptical of using turkey because it would change the taste of a reuben but the corned beef has such an empowering taste that the turkey takes on the taste and is a good filler. - 9/27/12
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ZIGOMYHEART
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SCHMOOSTER
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PATRICIAANN46
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52DIANE
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WOOFERCOALBOY
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SINCLAIR4
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MOMSUE1
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PFOSSBENNIE
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TPRINCE2791
