Turkey Meatball Reuben Subs

Sauerkraut might be the food that I dislike most in the world. Anytime my Mom would make it I would run to the neighbor’s house and hide out because even the smell was too much for me to bare. I suppose this is the reason that I have never tried a Rueben sandwich. While paging through the December issue of Cooking Light at the gym I saw the recipe for their Turkey Meatball Reuben Sub. The picture was appetizing and a quick glance at the ingredients showed no sign of sauerkraut. This turned out awesome! It will work its way into our monthly rotation. I baked my own wheat rolls and made my own Thousand Island sauce. I replaced bottled garlic with fresh and omitted the coriander because I didn’t have any. We served our sandwiches with Ellie Krieger’s Cracked Black Pepper Baked Potato Chips, and thoroughly enjoyed this meal.

-Heather

Turkey Meatball Reuben Sub

Alyson Haynes, Cooking Light, December 2010

Total: 20 minutes

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

2 teaspoons paprika, divided

1 1/2 teaspoons ground coriander

1 teaspoon bottled minced garlic

3/4 teaspoon black pepper

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1 pound ground turkey

Cooking spray

4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)

1 1/3 cups packaged coleslaw

1/4 cup reduced-fat Thousand Island dressing

4 (1-ounce) slices Swiss cheese

Preparation

1. Preheat broiler.

2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.

3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.

Nutritional Information

Calories:428

Fat:16.8g (sat 7g,mono 5.5g,poly 1.1g)

Protein:31.5g

Carbohydrate:40g

Fiber:4.1g

Cholesterol:76mg

Iron:3.7mg

Sodium:723mg

Calcium:308mgs

Preheat broiler.  Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey).

Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray.

Broil for 8 minutes or until done, turning once.

While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use.

Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika.

Arrange 4 meatballs and 1 cheese slice inside each roll.

Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.