An authentic Reuben sandwich is made with corned beef, Swiss cheese, and sauerkraut. The fat and sodium numbers for this classic New York sandwich are way off the chart. So here’s a bow to the original recipe with a nutrition profile that is much more laudable. Roast turkey replaces the fatty corned beef and fresh coleslaw mix replaces the high-sodium sauerkraut. For an interesting twist, the sandwich is spread with cranberry mayonnaise, making it a good option for Thanksgiving leftovers.
1/3 cup whole-berry cranberry sauce
1 tablespoon light mayonnaise
8 slices rye bread, toasted
6 ounces sliced roast turkey breast
1 1/3 cups packaged coleslaw mixture
4 slices (1/2 ounce each) reduced-fat Swiss cheese
1. Preheat the broiler. In a small bowl, stir together the cranberry sauce and mayonnaise.
2. Place 4 slices of the toast on a broiler pan and spread with the cranberry sauce-mayonnaise mixture. Top each piece of toast with the turkey. Top with the coleslaw mix. Top with the Swiss cheese.
3. Broil 4 to 6 inches from the heat until the cheese has melted, about 1 minute. Top with the remaining 4 slices toast. Makes 4 servings
PER SERVING 300 calories, 6.5g total fat (2.6g saturated), 47mg cholesterol, 4g dietary fiber, 40g carbohydrate, 22g protein, 449mg sodium
Good source of: niacin, selenium
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.