Rachel Sandwiches

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Published on Midwest Living (http://www.midwestliving.com)

Rachel Sandwiches

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Makes: 4 servings
Prep 15 mins
Cook 4 mins

Ingredients

1/3 cup bottled Thousand Island salad dressing
8 slices pumpernickel or dark rye bread
12 ounces thinly sliced cooked turkey
4 slices baby Swiss cheese
1 cup sauerkraut, well-drained
4 dill pickle spears

Directions

Spread salad dressing on one side of each bread slice.* With salad dressing side up, top 4 of the slices with turkey, cheese and sauerkraut. Top with remaining bread slices, salad dressing sides down.
Preheat a 12-inch skillet over medium heat. Place sandwiches in skillet; reduce heat to medium-low. Cook for 4 to 6 minutes or until cheese is melted and bread is toasted, turning once.
To serve, cut sandwiches in half and serve with dill pickle spear.

Note

* If you like, spread the bread slices with softened butter before cooking.

Nutrition Facts

(Rachel Sandwiches)

Servings Per Recipe 4, sugar (g) 6, Polyunsaturated fat (g) 5, fiber (g) 6, Folate (µg) 77, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 406, pro. (g) 27, carb. (g) 39, Riboflavin (mg) 0, Niacin (mg) 2, Fat, total (g) 17, vit. C (mg) 8, chol. (mg) 63, sat. fat (g) 5, Thiamin (mg) 1, Monosaturated fat (g) 4, vit. A (IU) 243, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1711, Potassium (mg) 272, calcium (mg) 232, iron (mg) 3

Source URL (retrieved on May 25, 2013): http://www.midwestliving.com/recipe/sandwiches/rachel-sandwiches/

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