Dinner ready in just 20 minutes - These rye bread sandwiches are made easily in a skillet using veggies and cheese.
cup sliced onion
slices (4 1/2x3 1/2 inch) rye bread
cup reduced-fat Thousand Island dressing
strips (2x1 inch) roasted red bell peppers (from 7-oz jar), drained
cup sauerkraut, drained, rinsed
slices (3/4 oz each) fat-free Swiss cheese product
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Remove onion from skillet.
Spread 4 bread slices with dressing. Top each slice with one-fourth of the onion, 2 strips bell pepper, 2 tablespoons sauerkraut and 1 cheese slice. Top with remaining bread slices.
Heat same skillet over medium-low heat. Spray outsides of sandwiches with cooking spray; place sandwiches in skillet. Cook 4 to 5 minutes, turning after 2 minutes, until cheese is melted and bread is toasted.
Rinse sauerkraut to eliminate some of the salt. If you have leftover sauerkraut, serve it warm or cold as a side dish or add it to a turkey sandwich.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.