Skinny Grilled Reuben Sandwich | WW Points | Skinny Kitchen (2024)

Food Facts
Pastrami was created as a way to preserve meat before modern refrigeration. It’s beef that’s brined, dried, seasoned, smoked, and then steamed.

Depending on who you talk to, the Reuben was invented in the early 1900s’ either at Reuben’s Delicatessen in New York City or by Reuben Kay at a hotel in Nebraska during a weekly poker game.

Sauerkraut is made by combining shredded cabbage, salt, and usually spices and allowing the mixture to ferment.

Healthy Benefits
Sauerkraut is an excellent source of vitamin C as well as some of the B vitamins. It does contain lots of sodium but you can greatly reduce it by rinsing under water before using.

If you’re on a low sodium diet however, this sandwich would not be a good choice!

Shopping Tips
I found very lean uncured pastrami containing “no nitrites” at Trader Joe’s. Turkey pastrami also works well for this recipe.

Looking for a sandwich maker? Here are two I like:
Cuisinart GR-4N 5-in-1 Griddler, Silver, Black Dials
George Foreman GR136B 2-Serving Classic Plate Grill and Pannini Press, Black

Vegetarian Tips
Make this grilled sandwich vegetarian by using meatless deli slices from companies such as Yves. Most supermarkets carry several brands in the luncheon meats aisle.

WW Freestyle SmartPoints 10-Blue
WW SmartPoints 10-Green

Ingredients for Thousand Island Dressing:

• ¼ cup The BEST Skinny Ranch Dressingor light mayonnaise, such as Best Foods/Hellman’s
• 1 tablespoon ketchup
• 2 teaspoons pickle relish
• 1 teaspoon yellow or spicy brown mustard
• ¼ teaspoon paprika

Ingredients for Grilled Sandwiches:

• 8 slices rye bread (I like Oroweat extra sour rye bread)
• 8 teaspoons reduced-fat butter or Smart Balance Light
• 8 ounces lean pastrami or turkey pastrami, or lean corned beef, see shopping tip
• 1⅓ cups sauerkraut, drained and rinsed
• 4 slices reduced-fat Swiss or Jarlsberg cheese
• 2 tablespoons spicy brown or yellow mustard

• To make the dressing: In a small bowl mix together all dressing ingredients.

• To assemble: Spread 1 teaspoon butter on each slice of bread. Place 4 slices on your work surface, buttered side down. Spread 1 tablespoon of dressing on each of the 4 slices. Distribute pastrami evenly over dressing, followed by sauerkraut and cheese. Spread inside of the other 4 slices with mustard and place on top, buttered side up.

• Heat a large nonstick pan over medium-high heat. Put sandwiches in pan (in batches, if necessary), cover, and cook for 2 to 3 minutes, or until the undersides are golden brown. Uncover and turn sandwiches with a spatula, pressing firmly to slightly flatten them. Cook for 1-2 minutes more until the undersides are golden brown. Turn sandwiches again, press with the spatula and cook for 30 seconds or until cheese has melted completely.

• Serve immediately.