Open-Face Turkey Reubens
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.
Servings
4 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1/3cup low-fat mayonnaise
- 4teaspoons ketchup
- 1tablespoon dill relish
- 3cups coleslaw mix
- 4slices pumpernickel bread
- 4teaspoons canola oil
- 8thin slices low-sodium deli turkey (8 ounces)
- 6slices low-sodium Swiss cheese
Instructions
- Position rack in upper third of oven; preheat broiler.
- Whisk mayonnaise, ketchup and relish in a medium bowl. Add coleslaw mix and toss to coat.
- 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.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 383kcal |
|---|---|
| Carbohydrate Total | 26g |
| Total Sugars | 6g |
| Added Sugars | 1g |
| Fiber | 3g |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Mono Saturated Fat | 7g |
| Cholesterol | 63mg |
| Sodium | 733mg |
| Protein | 26g |
| Potassium | 238mg |
| Calcium | 385mg |
| Folate | 63mcg |
| Omega-3 | 1g |
| Omega-6 | 3g |
| Vitamin B12 | 1mcg |
| Vitamin E | 3mg |
| Zinc | 2mg |
| Vitamin B3 | 1mg |
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