Turkey Reubens

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  • 1/4 nonfat Thousand Island salad dressing
  • 8 slices dark rye or pumpernickel bread
  • 8 ozs. thinly sliced low-fat, low-sodium cooked turkey or chicken
  • 1/2 sauerkraut, rinsed and well drained
  • 4 slices low-fat Swiss cheese (1 1/2 ounces)
  • vegetable oil spray


Spread salad dressing on one side of each slice of bread. Top 4 slices of bread with turkey or chicken, sauerkraut and cheese. Top with remaining bread slices, dressing side down. Spray large skillet with vegetable oil. Cook 2 sandwiches over medium heat 4 to 6 minutes, or until bread toasts and cheese melts, turning once. Repeat with remaining sandwiches.

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