There is a restaurant in the greater Cincinnati called Izzys. I love to go there and eat the turkey reuben, and I usually get a half sandwich, and cabbage soup, because that’s pretty low calorie and so, so delicious. Inspired by Izzys, I decided this weekend to make turkey reubens and sweet and sour cabbage soup for dinner tonight. They pair well together, so I’ve even included a photo of them together for your viewing pleasure 🙂
There were 4 of us eating dinner tonight, so, this recipe makes 4 sandwiches. You could adjust accordingly if you need more/less.
Ingredients:
- 12 oz of Boars Head Golden Roasted Turkey, sliced to your preference
- 8 Slices of 35 Calorie Bread (We like Aunt Millie’s potato bread)
- Parkay 0 calorie spray butter
- 3/4 Cup of sauerkraut
- 6 TBSP kraft fat free thousand island dressing
- 4 slices of Sargento ultra thin swiss cheese
Directions:
- Portion your turkey out into 3 oz portions.
- Spray 1 side of each piece of bread liberally with spray butter.
- In a small bowl, mix your sauerkraut and thousand island together.
- Please each slice of bread butter size down in a large skillet or electric griddle to grill your bread.
- Spray the skillet or griddle with non-stick spray, and place each of your 3 0z portions of turkey in the skillet separately. Cook each stack of turkey on one side, and then flip to cook on the other side. The idea is to warm the turkey through, not cook it crisp.
- Once your turkey is warmed, place a slice of cheese on top of each turkey portion and allow cheese to begin melting.
- Transfer each stack of turkey and cheese to a piece of “grilled side down” bread, and top each of the turkey portions evenly with sauerkraut mixture.
- Top each sandwich with a remaining slice of grilled bread, grilled side up. Slice sandwiches in half, and enjoy.
Makes 4 sandwiches at only 238 calories each
Appx 6 weight watchers points each
Mommy's on a diet 
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