Categories: Poultry, Sandwiches

Ingredients

• 1 tablespoons Dijon mustard
• 4 slices rye bread
• 2 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 4 ounces smoked turkey, thinly sliced
• 1/3 cup sauerkraut, drained and rinsed
• 1/8 cup fat-free Thousand Island dressing
• 1/2 tablespoon canola oil, divided

Directions

1. Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

2. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

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