As posted on Dallas Morning News

Ingredients:

• 2 tablespoons light mayonnaise
• 2 tablespoons chili sauce
• 4 slices seeded rye bread
• 8 thin slices Jarlsberg Lite or other low-fat Swiss cheese (about 3 ounces total)
• 6 ounces 97 percent fat-free smoked sausage or kielbasa
• 1 teaspoon olive oil
• 1/2 cup sauerkraut

Directions
In a small bowl, stir together the mayonnaise and chili sauce. Spread the dressing on one side of each slice of bread. Top each slice with 2 slices of cheese. Set aside.
Slice the sausages on the diagonal into long, thin pieces.
In a medium nonstick skillet over medium-low, heat the oil.
Add the sausages to the skillet and sauté until browned on both sides, about 4 minutes. Divide the sausage between 2 of the slices of bread, arranging the slices in even layers.
Add the sauerkraut to the skillet and stir until heated through, about 2 minutes.
Divide it between the two sandwiches, spreading it over the sausages. Top with the remaining prepared bread slices.
Place the sandwiches in the skillet, reduce heat to low, and cook until the sandwiches are browned on both sides and the cheese has melted, about 5 minutes per side.

Makes 2 servings.

PER SERVING: Calories 570 Fat 23 g (10 g sat) Cholesterol 82 mg Sodium 2,159 mg Fiber 4 g

Labels: reubens, sandwich recipe, Smoked sausage reuben recipe

This entry was posted by Jacqui Pini, on Wednesday, November 5, 2008. You can leave your response .