Mini-Reubens

Mini-Reubens

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From: EatingWell Magazine, Holiday Issue 1996

Last spring, I was asked by the Good Morning America producers to create a menu for people to enjoy while watching the Academy Awards. This recipe was inspired by a scene in the Oscar-nominated film Quiz Show. Now that fall is here, serve these mini-sandwiches during the half-time show on football Sundays, or rent the movie, make full-sized sandwiches and have a relaxing Friday night.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 tablespoons reduced-fat mayonnaise
  • 6 ounces very thinly sliced turkey pastrami
  • Freshly ground pepper
  • 1 cup sauerkraut, rinsed and squeezed dry
  • 2 teaspoons canola oil
  • 4 teaspoons Dijon mustard
  • Pinch of cayenne pepper
  • 2 8-ounce loaves “cocktail-size” pumpernickel, or rye bread (about 44 slices)
  • 1 cup grated Fontina, or Swiss cheese (4 ounces)

Preparation

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  1. Stir together mayonnaise, mustard and cayenne pepper in a small bowl. Spread the mayonnaise mixture over all of the bread slices. Sprinkle half of the cheese over half of the bread slices. Top with turkey pastrami, black pepper, sauerkraut and the remaining cheese. Place the remaining bread slices firmly on top.
  2. Brush a little oil evenly over the bottom of a large nonstick skillet or griddle and heat over medium heat. Add the sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side. Add more oil to the pan as needed. Cut each sandwich into 2 triangles and serve warm.

Nutrition information

  • Per serving: 50 calories; 2 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 3 g protein; 1 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 28 IU vitamin A; 0 mg vitamin C; 34 mg calcium; 0 mg iron; 159 mg sodium; 9 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch

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