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:
- Use Light Thousand Island Dressing
- Use Deli Turkey Breast instead of Corned Beef
- Use less cheese or a lighter version of the Swiss
- 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
- 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
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.
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.
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,