Low-Fat Reuben Sandwiches

• Dressing
• 1/4 cup canola mayonnaise
• 1 tablespoon chili sauce
• 2 teaspoons finely minced dill pickle
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon grated onion
• Sandwiches:
• 8(3/4-ounce) slices rye bread
• 3 ounces Swiss cheese, shaved
• 4 ounces low-sodium corned beef (such as Boar's Head)
• 1 cup organic sauerkraut, drained well

1. Preheat broiler to high.
2. To prepare dressing,combine the first 5 ingredients in a small bowl stirring well.
3. To prepare sandwiches,place bread slices in a single layer on a heavy baking sheet.Broil bread 1 1/2 minutes or until toasted. Turn bread over;broil
4. for 1 minute or until lightly toasted.Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling
5. it over lightly toasted sides. Broil 1 minute or until cheese melts.Spread about 1 1/2 tablespoons dressing over cheese coated side of each bread slice; top each serving with 1 ounce corned beef,
6. 1/4 cup sauerkraut,and remaining bread slices. Serve immediately.

dressing, canola mayonnaise, chili sauce, dill pickle, worcestershire sauce, onion, sandwiches, rye bread, swiss cheese, beef, sauerkraut

Taken from www.epicurious.com/recipes/member/views/low-fat-reuben-sandwiches-50187207 (may not work)