White Cheddar & Bacon Kraut Reuben
Prep: 15 minutes
Cook: 12 minutes • Serves: 4
4 cups shredded green cabbage
1 cup finely chopped kale
1/4 cup light mayonnaise
1 tablespoon ketchup
1 tablespoon malt vinegar
1/4 teaspoon ground black pepper
8 slices marbled rye bread
8 slices extra sharp white Cheddar cheese
1/4 cup softened unsalted butter
1 pound deli-sliced corned beef and/or pastrami
1.In large skillet, cook bacon over medium heat 5 minutes or until crisp, stirring occasionally. Add cabbage and kale; cook 3 minutes or until tender, stirring frequently. Makes about 2 cups.
2.In medium bowl, whisk mayonnaise, ketchup, vinegar and pepper. Place bread slices on work surface; evenly spread mayonnaise mixture over 1 side of each bread slice.
3.In batches, in large skillet, melt 1 tablespoon butter over medium-low heat; add 2 slices bread, dressing side up. Place 1 slice of cheese on each bread slice and 1/2 cup beef over cheese on 1 bread slice; cook, covered,
3 minutes or until cheese melts and bread is golden brown. Transfer bread slices, cheese side up, to cutting board; top beef with 1/2 cup cabbage mixture. Place remaining slice, cheese side down, on top; cut sandwich in half.
Approximate nutritional values per serving:
635 Calories, 38g Fat (19g Saturated), 139mg Cholesterol,
1531mg Sodium, 38g Carbohydrates, 3g Fiber, 33g Protein