Healthy Diet Meal (Menu) Plans

The Reuben sandwich is typically a hot sandwich of layered corned beef, sauerkraut, Swiss cheese and Russian or sometimes Thousand Island dressing, grilled between slices of rye bread. Chef Claire Robinson put her own spin on it to make it a little healthier, using turkey breast instead of corned beef, and the Arnold Select Sandwich Thins Seedless Rye buns. And I put my own spin on it since I didn't have Thousand Island Dressing, so I used Napa Valley Mustard Co. Brand Honey Mustard (Orange & Ginger).

Three Layer Turkey Reuben Sandwich

INGREDIENTS (makes 1 sandwich)
• Arnold Select Sandwich Thins Seedless Rye (1 bun)
• Thousand Island Dressing (Chef Claire) or Napa Valley Mustard Co Honey Mustard (me - 1 tbsp)
• 1 slice Jarlsberg Swiss Cheese
• Oscar Mayer Deli Fresh Smokey Turkey (3 ounces)
• Sauerkraut, rinsed & drained (2 tbsp)
• Kosher salt & Freshly ground black pepper to taste (I didn't use any)
DIRECTIONS
• Preheat oven (or toaster oven) to 350F.
• Spread half of the dressing on each half of the bun.
• Top with cheese, turkey & sauerkraut.
• Bake both halves for 5 - 7 minutes.
• Close together & enjoy!

The sandwich was delish! The sweetness of the honey mustard perfectly balanced out the sour, salty taste of the sauerkraut. I rarely ever buy sauerkraut (or eat Reuben sandwiches), so when I was looking for it in the store, I realized that it was available in a can, and in the refrigerated deli meat section. I bought the refrigerated one (Silver Floss Barrel Cured Sauerkraut), which actually tastes quite salty so I'm glad I didn't add any salt to the sandwich. As with yesterday's Turkey & Salmon Antipasto Sandwich, I clearly made 2 sandwiches as 1 wasn't enough to fill me up.

I also have an interview with Chef Claire Robinson scheduled to post this weekend - let me tell you she is such a passionate person and her genuine personality shone right through.
{Check out all the sandwiches featured during National Sandwich Month (2010)}