Reuben Sandwiches

With work being so busy and John spending most of his time making our house a true home, the only quality time we get to spend together, without interruption, is dinner time. Our typical night goes something like “Honey, I’m home”, “I’m starving”. And on nights I know I’m going to be home later than normal, I’ve been choosing some healthy sandwiches that John can get started on before I walk through the door.Cooking Light’s magazine (andonline recipe trove too) has been our go-to now that we’re trying really hard to continue our healthy journey, together. In the May 2012 magazine, we found “Half the Calorie” recipes; you wouldn’t have to be a genius to figure out which John immediately asked to make. The Reuben Sandwich.

Our dinner time is sacred because we sit at our table (which is currently one large box in the middle of the floor…don’t judge us) and talk through our days. It’s the one thing I look forward to most (besides my bed) at the end of a long day.

Reuben Sandwiches (adapted from Cooking Light Magazine May 2012)
Serves: 4
Dressing:
3 tablespoons canola mayonnaise
1 tablespoon chili sauce
1 tablespoon minced dill pickle
1 teaspoon Worcestershire sauce
1 teaspoon grated onion
Sandwiches:
4 kaiser roll
8 thin slices Swiss Cheese
1/2 pound lower-sodium corned beef, thinly sliced
1 cup organic sauerkraut, drained well

In a small bowl combine all dressing ingredients. Set aside. Preheat the broiler. Place rolls on a heavy baking sheet. Broil bread until toasted (about 2 minutes). Divide cheese evenly sprinkling it over lightly toasted bottom roll. Add Swiss and corned beef to bottom roll and broil an additional 2 minutes, until cheese is melted. Top with sauerkraut. On the other half of the roll, spoon dressing over evenly. Top sandwich and serve immediately.

Until the next time my oven is on…