Sunday, October 5, 2014

Turkey Reuben Panini


8 (1/2-ounce) slices thin-slice rye bread
1/4 cup fat-free Thousand Island dressing
8 (1/2-ounce) thin slices reduced-fat Swiss cheese
1/4 cup refrigerated sauerkraut, rinsed and drained
8 ounces deli, low-sodium turkey breast (such as Boar's Head) 


1. Spread one side of each bread slice evenly with 1 1/2 teaspoons dressing. Place one cheese slice on dressed side of each of four bread slices; top each with 1 tablespoon sauerkraut and 2 ounces turkey. Top each sandwich with 1 cheese slice and 1 bread slice, dressed side down. Coat the outside of the sandwich (top and bottom) with cooking spray. Heat a large skillet over medium-high heat. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches (leave cast-iron skillet on sandwiches while they cook). Cook 2 minutes on each side or until browned and cheese melts.
                                                     Source :


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