Rick Gallop, author of The G.I. Diet, RevisedDecember 22, 2009
The hefty Reuben sandwich has always been a big favourite with the lunch crowd at restaurants. This version is lightened up, packed with fibre and spiked with tangy spread. It's great for lunch or dinner served alongside a green salad.
Make the Sandwich Spread: Whisk together in a small bowl the yogurt, vinegar, egg, olives, red pepper and Worcestershire sauce.
Divide the spread between the 4 slices of bread. Top with chicken, cabbage and tomato. Place one slice of cheese on each sandwich.
Preheat the oven to 400°F.
Melt the margarine in a large ovenproof nonstick skillet over medium-high heat. Place the sandwiches in the skillet, in batches if necessary, and cook until the bread is toasted, about 5 minutes. Place the skillet in the oven until the cheese melts, about 5 minutes.
Helpful Hint: You can use leftover grilled or roasted chicken or turkey, or you can pick up 2 cooked chicken breasts at the grocery store; remove skin and any bones before using.