Cold turkey reuben sandwich
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Contents |
[edit] Description
[edit] Ingredients
- cold Turkey reuben sandwish
- 4 tsp plain low-fat yogurt
- 8 slice rye bread
- 8 oz Turkey, breast thinly sliced
- -and of course cooked
- 1 1/3 cup sweet & sour red cabbage
- -drained (recipe to follow)
- sweet & sour red cabbage
- 1 lbs red cabbage, shredded
- 1/2 cup cider vinegar
- 1/2 cup water
- 2 tbsp margarine
- 1/2 tsp salt
- Sugar equivalent to a 2 tbs
- Sugar
[edit] Directions
Sandwich: spread 1 teaspoon yogurt on each 4 slices of rye bread. Divide the sliced Turkey among tops of the bread slices. Spoon 1/3 sweet and sour red cabbage on each sandwich; top with remaining bread. Food exchange per serving: 2 starch exchanges + 2 lean meat exchanges cho: 31g; fro: 22g; fat: 5g; cal: 254; low-sodium diets: omit salt from sweet and sour red cabbage sweet and sour red cabbage: put cabbage, vinegar, water, margarine, and salt in a deep cooking pot. Cover and cook about 15 minutes or until crisp-tender, lifting and turnig with a large kitchen fork two or three times. Remove from heat. Add sweetener to cabbage gradually, lifting and mixing well with a fork. Drain off any liqiud food exchange per serving: 1 vegetable exchandge + ½ fat exchange cho: 5g; pro: 1g; fat: 3g; cal: 42; low-sodium diets: omit salt. Use unsalted margarine.
