Tonight, I had to do some cooking. I have very few meals prepared, and as my schedule gets busier, the more I'll need to have ready. So, tonight, I made a batch of minestrone and some rice pudding. And I decided to try a new recipe, Turkey Reuben Panini. Don't bother with this recipe if you will only be satisfied with an authentic tasting Reuben because it's not, but it's not too bad. Next time I won't follow it exactly. I'll put in less cheese, and I won't rinse my sauerkraut. I like the strong tangy flavor of sauerkraut.
It was nice because the sandwich was low enough in calories that I was able to have a bowl of minestrone along with it...and the two combined were still low enough, that I am eating a serving of rice pudding as I write this. It's a good night when I can go to bed fully satisfied. This recipe is on page 186 of the April 2010 edition of Cooking Light. The recipe is actually for 4 sandwiches. I just reduced it to one sandwich. And it talks about a cast-iron skillet etc. I have a little panini grill. I just sprayed this grill sides instead of the sandwich.
Ingredients
2 pieces of thinly sliced rye bread
3 teaspoons fat-free Thousand Island dressing
2 slices thinly sliced reduced-fat Swiss cheese
1 tablespoon sauerkraut
2 ounces turkey
Preparation
Spread each slice of bread with 1/5 teaspoons dressing. Place one cheese slice on one piece of bread. Top with 1 tablespoon sauerkraut and 2 ounces turkey. Top with 1 cheese slice and bread slice. Coat outside of sandwich with cooking spray. heat a large skillet over medium-high heat. Add sandwiches to pan. Place in cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwich. Leave cast-iron skillet on sandwich while it cooks, about two minutes on each side or until browned and cheese melts.
Makes 1 sandwich at 268 calories per sandwich.
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