Reuben Triple S

Reuben Triple S

Corned beef, sauerkraut and Swiss cheese on rye - still a classic, yet made over lower-cal!

Per serving: 214 calories and 7.7 g fat

Saves: 494 calories and 36 g fat!

Rating:

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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 7 mins

Yield: 4 x sandwiches

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

About this Recipe Makeover

The ever-popular, classic Reuben sandwich is traditionally high in calories, fat and sodium. CalorieKing's Recipe Makeover, the Reuben Triple S, trims down the extras substantially.

By reducing the meat and cheese portions, replacing regular Russian Dressing with a low-cal version of the same, using low-fat Swiss cheese versus regular, using low-sodium sauerkraut, and serving the sandwich open-faced, this Recipe Makeover is a healthier yet flavorful sandwich!

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 4 Tbsp low-calorie Russian Dressing (2.5 oz)
  • 4 slices rye or pumpernickel bread (up to 1 oz per slice)
  • 100 g thin slices corned beef
  • 100 g low-sodium sauerkraut, rinsed and drained
  • 4 slices low-fat Swiss cheese
  • 2 Tbsp butter
  • 8 slices rye or pumpernickel bread
  • 342.86 g corned beef brisket, thinly sliced
  • 228.57 g sauerkraut
  • 8 slices Swiss cheese
  • 1/4 cup Russian Dressing

Directions: Standard directions Microwave directions

Spread Russian Dressing on bread; arrange on a plate.

Top with corned beef and sauerkraut, then cheese. Place on grill and cook until cheese is melted and browned. Serve hot.

Spread Russian Dressing on bread. Arrange on plate, dressing side-up; top with corned beef and sauerkraut.

Heat on MEDIUM 2 to 3-1/2 minutes. Top with cheese and heat on MEDIUM 1 to 2 minutes or until cheese is melted. Serve hot.

Variations:

For a closed sandwich, layer the sauerkraut, corned beef and cheese on half a slice of bread. Grill. Top grilled sandwich with the other half of bread; turn over sandwich and grill bread until browned. Yield: 4 half sandwiches (closed-faced).