From Ellie Krieger's Comfort Food Fix
1/3 cup plain Greek-style nonfat yogurt
2 tablespoons ketchup
1 tablespoon mayo
1 tablespoon finely chopped sweet or savory pickle
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
8 slices pumpernickel bread
12 ounces cooked cracked-pepper turkey breast, thinly sliced
1 cup sauerkraut, squeezed of excess liquid (about 4 oz)
4 thin slices Swiss cheese (2 ounces total)
olive oil cooking spray
In a small bowl, stir together the yogurt, ketchup, mayo, pickle, vinegar and black pepper. Spread 1 tablespoon of the dressing on each slice of bread.
Divide the turkey among 4 of the slices, then top each with 1/4 cup sauerkraut and 1 slice of cheese. Top with another slice of bread, dressing side down.
Spray a medium cast iron or nonstick skillet liberally with cooking spray and heat over medium-high heat. Place one sandwich in the skillet, spray the top with cooking spray, and weight down with another heavy skillet or a teakettle filled partially with water. Grill until the bread is toasted and the cheese is melted, 2 to 3 minutes per side. Repeat with the remaining sandwiches. YIELD: 4 servings
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