Reuben Sandwich

• 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 (about 3/4 cup)
• 4 ounces lower-sodium corned beef, thinly sliced
• 1 cup organic sauerkraut, drained well

1. Preheat broiler.
2. To prepare dressing, combine 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 1 minute or until lightly toasted. Remove 4 slices. Divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices. Serve immediately.
4. Lighten Up A lower-sodium Reuben Thin slices of rye, low-sodium corned beef, and a prudent amount of well-drained sauerkraut all contribute to a healthier variation that saves you 200 calories, 15 grams of fat, and 600 milligrams of sodium.

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

Taken from www.myrecipes.com/recipe/reuben-sandwich (may not work)