We all love the rich, salty reuben, and have toned down the fat with turkey reubens… well, this recipe was inspired by a veggie sandwich using sauerkraut I had in Michigan 2 years ago:
Veggie Reuben (serves 2)
4 slices pumpernickel or rye bread
4 good-sized slices of swiss cheese (I used Alpine Lace/lower fat)
1 can of sauerkraut
1 cup julienned carrots (buy the bagged kind)
1 cup fresh spinach, chopped
1/4 c. thinly sliced yellow onion
1/4 c. loosely chopped green onion
3Tbsp. butter or smart balance (please do not use margarine- it has water in it and will make your bread soggy!)
In a nonstick sprayed medium pan over medium heat, sautee carrots and onions until softened slightly (about 10 minutes). Add in spinach and sauerkraut and cook on low heat until spinach is wilted. Remove all these veggies to a bowl.
Clean off pan, and spray with nonstick cooking spray. Thinly butter one side of 2 slices of the bread, and put down in the pan, with a slice of cheese on each, and top with about 1" of veggie mixture, another slice of cheese, and buttered bread.
Cook your sandwich for about 2 minutes on each side over medium heat (or until slightly browned), and serve with a mixture of 1/2 russian dressing and 1/2 thousand island (this slims down the calories of the thousand a bit).
Points per serving= bread (3), cheese (3), veggies (0), butter/smart balance (2), 2 Tbsp. dressing (2).
10 points per serving, 2 milk servings, 2 veggie servings