PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
3 packed cups thinly sliced or shredded red cabbage
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon sugar
1⁄4 teaspoon ground allspice
8 slices whole-grain rye bread
1⁄3 cup light Thousand island dressing
4 ounces sliced Lacey Swiss cheese
8 ounces sliced low-sodium deli turkey
1. Heat a nonstick skillet over medium-high. Coat with cooking spray; sauté cabbage for 5 minutes or until it begins to wilt. Stir in vinegars, sugar, and allspice; cover, reduce heat to medium, and cook for 5 minutes more. Set aside.
2. Spread each slice of bread with 2 teaspoons dressing. top 4 of the prepared slices with a quarter of the cheese, turkey, and cabbage. Place remaining bread slices atop sandwiches, dressed side down.
3. Heat a large griddle or grill pan over medium. Mist sandwich tops with cooking spray and place sandwiches in pan, sprayed side down. Weigh down with a heavy skillet; cook for 3 minutes. Mist tops, flip sandwiches, weigh down again, and cook for 3 minutes more. Cut in half and serve immediately.
Nutrition score per serving (1 reuben sandwich): 414 calories, 12g fat (5g saturated), 49g carbs, 30g protein, 8g fiber, 328mg calcium, 3mg iron, 924mg sodium