Rating:

1.0 (1 vote)

The Reuben is easily one of my favorite sandwiches, made even better with homemade corned beef, rather than the precooked kind from the deli counter. I always freeze my corned beef leftovers from St. Patrick's Day and thaw them for these delicious sandwiches. A great way to cut the fat from this notoriously cheesy and greasy sandwich is to skip buttering the bread and either pop the rye bread in a toaster or grill it panini-style using a bit of cooking spray. I don't have a panini press, but I've discovered that my waffle maker is an excellent stand-in, AND it creates an even crisper sandwich! I also use lowfat thousand island dressing and lowfat swiss cheese, which is always a great choice, as it is the lowest in sodium by far, when compared to other cheeses.

4 slices rye bread
4-6 oz thinly sliced corned beef
¼ cup sauerkraut
4 tbsp lowfat thousand island dressing
2 slices lowfat swiss cheese

Heat a waffle iron, panini press, griddle, or sauté pan to medium high heat. Spread thousand island on all four slices of rye bread and top two with a thin layer of sauerkraut. Arrange a layer of corned beef on top, then add a slice of swiss cheese. Top with the remaining two slices of rye bread. Spray cooking surface with cooking spray and grill sandwiches until cheese is melted and bread is lightly toasted.