Reuben on Pumpernickel
This classic deli sandwich is a way to add fiber to a corned beef sandwich by way of the addition of sauerkraut, which is made from cabbage. Look for pumpernickel bread made with whole grains. If you are dieting, substitute butter-flavored nonstick spray for butter.
INGREDIENTS | SERVES 1
- 1 tablespoon butter
- 2 slices pumpernickel bread
- 1 slice Swiss cheese
- 3 ounces thinly sliced corned beef brisket
- ¼ cup drained sauerkraut
- 2 tablespoons Thousand Island salad dressing
- 1 garlic dill pickle spear
Butter one side of each slice of bread.
Layer one slice of bread, butter-side out, with cheese, corned beef, sauerkraut, and dressing. Top with the other slice of bread, butter-side out.
Grill sandwich in a skillet or on a griddle until toasted.
Cut in half and serve warm with a garlic dill pickle spear.
Protein: 28.58 grams
Carbohydrates: 33.54 grams
Fiber: 5.58 grams
Fat: 48.55 grams