Open-Face Turkey Reubens

Open-Face Turkey Reubens

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From: EatingWell Magazine, May/June 2015

In this healthier take on the Reuben—a Jewish deli staple—we save 400 mg of sodium by swapping in low-sodium turkey for beef and using low-sodium cheese. A quick slaw made with a lighter, homemade Russian dressing adds plenty of tang and crunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup low-fat mayonnaise
  • 4 teaspoons ketchup
  • 1 tablespoon dill relish
  • 3 cups coleslaw mix
  • 4 slices pumpernickel bread
  • 4 teaspoons canola oil
  • 8 thin slices low-sodium deli turkey (8 ounces)
  • 6 slices low-sodium Swiss cheese


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler.
  2. Whisk mayonnaise, ketchup and relish in a medium bowl. Add coleslaw mix and toss to coat.
  3. Place bread on a rimmed baking sheet and brush each piece with 1 teaspoon oil. Broil until toasted, 2 to 4 minutes. Flip the bread over and top each piece with 2 slices of turkey, ½ cup of the coleslaw and 1½ slices Swiss cheese. Toast the sandwiches under the broiler until the cheese is melted, 2 to 3 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 383 calories; 20 g fat(7 g sat); 3 g fiber; 26 g carbohydrates; 26 g protein; 63 mcg folate; 63 mg cholesterol; 6 g sugars; 1 g added sugars; 2,745 IU vitamin A; 17 mg vitamin C; 385 mg calcium; 2 mg iron; 733 mg sodium; 236 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Calcium (38% dv), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1½ lean meat, 1½ high-fat meat, 1½ fat

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