Lean Turkey Reuben With Sauerkraut

Spread each slice of the bread with a thick layer of the Russian Dressing.

Place two of the pumpernickel slices dressing side up on a plate and layer each with half of the turkey and sauerkraut.

Top with the Swiss cheese and other two slices of bread (dressing side down).

Heat a non-stick skillet over medium high heat. When the pan is hot, place the sandwiches in the pan (cheese side down first) and toast the sandwiches for about 2 minutes or until the cheese just begins to melt. Then turn the sandwiches over and toast the sandwich on the second side for another two minutes.

Serve the sandwiches warm.

Pass any leftover dressing in a small bowl for "dipping".

Russian Dressing: Combine the mayonnaise, chili sauce, sour cream, pickle relish, and horseradish and in a bowl and mix well.

cook's notes

This sandwich is wonderful when made in a Panini press.

A 1/2 cup serving of sauerkraut has 16 calories, no fat, no cholesterol, 2 carbohydrates and 2 grams of fiber.

Sauerkraut is an excellent source of vitamins C and K. Studies show that it aids in digestion and contains isothiocynates which appear to be protective against cancer. But many tend to shy away from eating sauerkraut because of its high sodium content which can be as high as 400 mg per 1/4 cup.

However, draining the sauerkraut before using it will reduce the sodium content. In fact, you should always drain sauerkraut before you use it in recipes or sandwiches. You can also rinse the sauerkraut in cold water and pat it dry to further lower the sodium content.