| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Swiss |
Sandwiches, Burgers, Lowfat |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Whole-grain rye bread |
| 2 2/3 |
ts |
Rueben dressing |
| 4 |
ts |
Blue cheese; crumbled, opt'l |
| 4 |
sl |
Red onion; thin slices |
| 4 |
|
Garden burgers; toasted as per package directions |
| 1 1/2 |
c |
Sauerkraut; well-drained |
| 4 |
sl |
Swiss cheese; lowfat |
| 1/2 |
c |
Plain nonfat yogurt |
| 1/2 |
c |
Mayonnaise; nonfat 3 tbsp. Dijon or green pepper mustard |
| 1/2 |
ts |
Yellow mustard |
INSTRUCTIONS
REUBEN DRESSING
Spread each slice of bread with 2 teaspoon Reuben Dressing. Sprinkle 1
teaspoon blue cheese on top of dressing. Add onion slice, hot garden
burger, 1/3 cup sauerkraut and 1 slice Swiss cheese. Broil 6 to 8 inches
from heat until cheese melts and turns golden brown.
Dressing: Combine yogurt, nonfat mayonnaise, Dijon mustard and a
dollop of yellow mustard; mix well and refrigerate.
Per serving: (burger): About 255 cal, 12 g pro, 43 car, 5 g fat, 17%
cal from fat, 7 mg chol, 395 mg sod, 1 g fib. (Dressing): About 10 cal, 0 g
pro, 2 g carb, 0 g fat, 9% cal from fat, 0 mg chool, 88 mg sod, 0 g fiber.
Source: Woman's Day, Low-Fat Meals. Formatted by Mary Wilson.
Posted to MM-Recipes Digest by "Heth" <heth@prodigy.net> on May 28, 98
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