Open-Faced Turkey Reubens

Open-Faced Turkey Reubens

These hearty Open-Faced Turkey Reubens are layered with sauerkraut, baby spinach, Swiss cheese, mayonnaise, and dill pickle relish on toasted pumpernickel bread.

Open-Faced Turkey Reubens
 
Makes 4 servings
Ingredients
  • ½ cup low-fat mayonnaise
  • 2 tablespoons chili sauce
  • 1 tablespoon dill pickle relish
  • 1 tablespoon minced shallot
  • 1 tablespoon white wine vinegar
  • 4 thick slices pumpernickel bread, lightly toasted
  • 8 thick slices turkey
  • 1 cup refrigerated sauerkraut, drained well
  • ¾ cup baby spinach
  • 4 slices reduced-fat Swiss cheese
Instructions
  1. Preheat oven to 400°. Line a baking sheet with foil.
  2. In a small bowl, stir together mayonnaise, chili sauce, relish, shallot, and vinegar. Spread onto one side of each bread slice. Top each with 2 slices turkey, kraut, spinach, and 1 slice cheese. Place on prepared pan.
  3. Bake until cheese is melted and sandwich is heated through, about 5 minutes. Serve immediately.

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