Reduced Guilt Reuben

One of my favorite weeknight meals are paninis. Actually, one of my favorite meals in general are paninis. They are fast, delicious and nutritious if you use the right ingredients. Unfortunately, many of the tastiest pressed sandwiches at restaurants are not good for you. Case in point the Reuben. This is a sandwich with pastrami or corned beef, Swiss cheese, sauerkraut and Russian dressing in between two buttery slices of rye bread. I’m drooling already, BUT there is another way! A healthier way, that is still delicious if not a wee bit revised. My boyfriend loves this made over sandwich, so it is definitely worth a try.

I use some substitutes that allow this sandwich to still have great flavor while cutting out some fat. My local grocery store carries turkey pastrami at the deli counter. This is turkey that has been seasoned with pastrami seasonings. It is delicious and goes fast upon entering my fridge. Instead of Russian dressing (which is very, very bad for you) I use horseradish stone ground mustard. (don’t like horseradish? Use stone ground mustard. Don’t like mustard use horseradish cream. Don’t like either? I’m out of suggestions, haha). Then finally instead of rye I use multi grain panini bread. Multi grain is better for you and still had good taste like rye. It is not a necessary sub but I like it in this case.

First I spread the horseradish mustard onto one side of both slices of bread. Lay the turkey pastrami on one side of the bread and evenly spread the sauerkraut on the other slice. Add a slice or two of reduced fat swiss on top and put the two pieces of bread together.



You can leave the bread dry when you add it to the skillet or you could drizzle some olive oil on. I have a spray bottle of EVOO so I just spray a little on each side. Add the sandwich to my panini press on medium heat and cook for about 5-10 minutes or until the bread is golden brown and the cheese has melted.



One important thing about pressed sandwiches is not to cook on too high of heat. You want the outside to brown AND the cheese to melt. Cooking too hot a temperature will cause the outside to look done but the interior to be cold.



About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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