- Makes: 4 servings
- Prep 15 mins
- Cook 4 mins
bottled Thousand Island salad dressing
slices pumpernickel or dark rye bread
thinly sliced cooked turkey
slices baby Swiss cheese
dill pickle spears
- 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.
- * If you like, spread the bread slices with softened butter before cooking.
(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, Monounsaturated fat (g) 4, vit. A (IU) 243, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1711, Potassium (mg) 272, calcium (mg) 232, iron (mg) 3