Dinner · Lightened Up Recipe · Sandwich

Reuben Sandwiches Done Light(er)

Reuben 2a

I love a good Reuben Sandwich at a restaurant, but I’ve seldom ever made one at home.  First, the Corned Beef is expensive at the grocery store.  Second, the calories are even higher!  But when a generous man at our church shared his homemade sauerkraut with us (again!) I kept thinking about how good a Reuben Sandwich would taste using that freshly made kraut!

So, I set out looking for a way to make this great sandwich a little lighter in calories.  That’s another blessing of making your favorite recipes at home – you control the portion size and the ingredients!  For less calories you could:

  1. Use Light Thousand Island Dressing
  2. Use Deli Turkey Breast instead of Corned Beef
  3. Use less cheese or a lighter version of the Swiss
  4. Make smaller portions

I did go ahead and use Corned Beef, purchasing only 1/4 pound, but I followed the other three suggestions above and we thoroughly enjoyed a delicious homemade Reuben!!

I found a recipe on Food Network for a lighter version of Thousand Island Dressing.  It was super easy to make and was done in a matter of minutes. Boy is it good! Here’s the recipe –

Light Thousand Island Dressing

Ingredients

  • 1/2 cup low-fat plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons nonfat milk
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Kosher salt
  • 1 chipotle chile pepper in adobo sauce (optional) – I used this and loved it!
  • 3 tablespoons sweet pickle relish

Directions

Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

Reuben 3

Reuben sandwich 

Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 15 minutes per side.

Reuben 2

 

Not everyone loves sauerkraut, I know, but maybe you’re looking at the picture above and are eyeing the potato wedges.  You can read here how I make them.  They’re a favorite of mine when making homemade burgers or special sandwiches!  The skins are crispy and the potato fluffy and delicious!

Who else loves a good Reuben Sandwich?  

With love from my country kitchen,

Denise Signature 150 px

2 thoughts on “Reuben Sandwiches Done Light(er)

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