Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

Yield: 4 servings (serving size: 1 sandwich)
 

Ingredients

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

Preparation

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.

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.