A Healthier Reuben Sandwich

 
Bathing-suit season is right around the corner, ladies. If you've been stuffing your face with green beer and corned beef brisket all weekend, now is not the time to make leftover reuben sandwiches smothered with cheese and salad dressing and fried in butter. Let's lighten things up a bit, shall we?

Start by replacing the rye or pumpernickel bread with low-cal whole grain bread, the thinner the better. Instead of slathering on butter, spray a pan or griddle with non-stick spray. Fill your sandwich with a few slices of leftover corned beef and saurkraut. If you absolutely have to have a spread on your sandwich, skip the Thousand Island dressing and use nonfat Greek yogurt. You can always jazz up the yogurt with lemon juice and spices. You might fight me on this next one, but skip on the cheese. If you absolutely can't control yourself, use lowfat mozerella. Lightly toast the sandwich on both sides until golden brown and crispy.

Comments

  1. I can get into all of the ingredients of a Reuben sandwich, except for the bread. I've never developed an appreciation for rye or pumpernickel.

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  2. Rye is a little hard for me to like, but I'm good with pumpernickel.

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  3. Thanks for this. Reuben sandwiches are my favorites, and if I can save some calories - well, I'll like them even more.

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