Name: NY-Style Lean Reuben Sandwich
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes
Yield: 2 servings
Ingredients: 4 slices whole-grain rye bread (GI: 50); 6 ounces lean, reduced-sodium corned beef, thinly sliced (GI: 0); 1 cup sauerkraut, drained and rinsed (GI: 15); 2 slices reduced-fat Swiss cheese (GI: 0); 2 tablespoons plain nonfat Greek yogurt (GI: 11); 1 tablespoon no-sugar-added ketchup (GI: 55); 1 teaspoon prepared horseradish (GI: 15); 1 teaspoon Dijon mustard (GI: mustard has negligible carbohydrate); 1 teaspoon olive oil, divided (GI: 0); 1 tablespoon finely chopped dill pickle (GI: 15); Black pepper, to taste (GI: 0)

Ingredients

4 slices whole-grain rye bread (GI: 50)
6 ounces lean, reduced-sodium corned beef, thinly sliced (GI: 0)
1 cup sauerkraut, drained and rinsed (GI: 15)
2 slices reduced-fat Swiss cheese (GI: 0)
2 tablespoons plain nonfat Greek yogurt (GI: 11)
1 tablespoon no-sugar-added ketchup (GI: 55)
1 teaspoon prepared horseradish (GI: 15)
1 teaspoon Dijon mustard (GI: mustard has negligible carbohydrate)
1 teaspoon olive oil, divided (GI: 0)
1 tablespoon finely chopped dill pickle (GI: 15)
Black pepper, to taste (GI: 0)

Instructions

1
Stir together the Greek yogurt, ketchup, horseradish, mustard, and pickle to make the dressing.
2
Warm the sauerkraut in a skillet over medium heat for 2–3 minutes; drain any excess liquid.
3
Spread dressing over one side of each bread slice. Layer corned beef, sauerkraut, and Swiss cheese on two slices; top with the remaining bread.
4
Lightly brush the outsides of the sandwiches with olive oil. Cook in a skillet over medium-low heat for 3–4 minutes per side, pressing gently, until golden and the cheese melts.
5
Cut each sandwich in half and serve immediately.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:10 minutes

Cook:8 minutes

Total:18 minutes

Servings:2

NY-Style Lean Reuben Sandwich

Ingredients

Instructions

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