Reuben Sandwiches & Button Mushroom Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 670670 cal |
| pro | 29 g29g pro |
| total fat | 41 g41g total fat |
| sat. fat | 16 g16g sat. fat |
| carb | 46 g46g carb |
| fibre | 7 g7g fibre |
| chol | 110 mg110mg chol |
| sodium | 2,346 mg2,346mg sodium |
| % RDI: | - |
| calcium | 3232 calcium |
| iron | 3434 iron |
| vit A | 1010 vit A |
| vit C | 2323 vit C |
| folate | 2020 folate |
Serve with Button Mushroom Salad (see recipe link below).
Ingredients
- 1-1/2 cups sauerkraut 1-1/2 cups sauerkraut
- 2 tsp butter 2 tsp butter
- 1 small onion , chopped1 small onion, chopped
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 cup light mayonnaise 1/4 cup light mayonnaise
- 1/4 cup sweet relish 1/4 cup sweet relish
- 2 tbsp ketchup 2 tbsp ketchup
- 8 slices pumpernickel bread 8 slices pumpernickel bread
- 12 oz shaved pastrami 12 oz shaved pastrami
- 4 slices Swiss cheese 4 slices Swiss cheese
Preparation
Rinse and drain sauerkraut. In nonstick skillet, melt butter over medium heat; cook sauerkraut, onion and pepper for 4 minutes.
In bowl, stir together mayonnaise, relish and ketchup; spread over bread. Divide sauerkraut mixture, pastrami and cheese evenly over half of the bread slices. Top with remaining bread. Press down lightly.
Place sandwiches on baking sheet. Broil, turning once, until cheese melts, about 5 minutes.
Additional information : Serve with: Button Mushroom Salad
Source : Canadian Living Magazine: November 2002
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