Oh, those deli lunch sandwiches are hard to resist, but there is a better way to do lunch. This version of a Reuben slashes out much of the unnecessary fat and carbs, but doesn't cut down on the flavor at all.
6 ounces of corned beef (go with low-sodium roast beef if you're trying to cut the salt)
2 tbsp. water
4 cups shredded cabbage and carrot cole slaw mix
1/2 cup caraway seeds, crushed
4 slices of sprouted grain rye bread
Nonstick cooking spray, butter flavor
4 oz. low-fat Swiss cheese, shredded
2 tbsp. low-fat Russian or Thousand Island dressing
1 tbsp. apple cider vinegar
Preheat the oven to 350 degrees.
Sprinkle the deli meat with about 1 tbsp. of water and wrap it tightly in aluminum foil. Put it in the oven to steam.
In a large skillet, add the remaining water and the shredded cole slaw mix and seeds. Put it on medium heat and cover. Allow it to cook for a few minutes, stirring occasionally, until the cole slaw mix is steamed and wilted.
When the meat and cole slaw are off the heat, place the cole slaw mix in a bowl. Mix the cole slaw with the dressing and vinegar.
Spray a nonstick baking tray with butter-flavor cooking spray. Lay out the 4 slices of bread and put them in the oven for about 1 or 2 minutes, until they start toasting.
Top each slice with about 1 oz. of cheese and return the tray to the oven. Turn the heat to broil. Keep a close watch and remove the cheese and bread as soon as the cheese is melted.
Plate the bread while still hot. Divide the meat slices among the four servings. then divide the cole slaw mixture on top of each sandwich.
Serve right away—serves four.
Photo: Fine Cooking