Name: Open reuben sandwich
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 beetroot (beet) (100g), peeled, cut into matchsticks; 1 carrot (70g), cut into matchsticks; 3/4 cup (60g) finely shredded cabbage; 1 tablespoon low-fat plain yoghurt; 2 teaspoon dijon mustard; 2 thick slices rye bread (100g), toasted; 4 slice pastrami (80g); 1 pickled cucumber (60g), sliced thinly lengthways; 1 tablespoon dill sprigs

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

Open reuben sandwich

beetroot (beet) (100 grams), peeled, cut into matchsticks

carrot (70 grams),

(60 grams) finely shredded cabbage

low-fat plain yoghurt

dijon mustard

rye bread (100 grams), toasted

pastrami (80 grams)

pickled cucumber (60 grams), sliced thinly lengthways

dill sprigs

Combine beetroot, carrot and cabbage in a large bowl. Add yoghurt and mustard; toss gently to combine. Season to taste.

Top bread with pastrami, beetroot mixture and pickled cucumber; sprinkle with dill.

open reuben sandwich

Cook Time: 15 minutes

Total: 15 minutes

Servings: 2

Ingredients

Instructions

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