Here is the complete recipe for the High-Protein Reuben Melt:
Prep time: 10 mins | Cook time: 10 mins | Servings: 2 sandwiches
Ingredients
- 4 slices High-Protein Rye Bread or Whole Grain Bread (or shredded potato hash brown patties for a hash-brown melt base)
- 6–8 oz Lean Sliced Corned Beef or Thinly Sliced Pastrami
- 4 slices Swiss Cheese (or Reduced-Fat Swiss Cheese)
- ½ cup Sauerkraut, thoroughly drained and squeezed dry
- 2 tbsp Light Butter or Avocado Oil Spray for grilling
For the High-Protein Russian/Thousand Island Dressing:
- ¼ cup Plain Non-Fat Greek Yogurt
- 1 tbsp Reduced-Sugar Ketchup or Tomato Paste
- 1 tsp Sweet Pickle Relish
- ½ tsp Yellow or Dijon Mustard
- ¼ tsp Garlic Powder
- Pinch of Salt and Black Pepper
Instructions
- Make the High-Protein Dressing:In a small bowl, whisk together the Greek yogurt, ketchup, relish, mustard, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- Assemble the Sandwich:Lay out the bread slices on a clean cutting board. Spread a generous layer of the protein Russian dressing on one side of each slice.
- Layer the Fillings:On two of the slices, layer 1 slice of Swiss cheese, half of the corned beef, half of the drained sauerkraut, and top with another slice of Swiss cheese. Place the remaining bread slices on top, dressing-side down, to form two sandwiches.
- Grill to Golden Perfection:Melt 1 tablespoon of butter (or spray with avocado oil) in a heavy skillet or cast-iron pan over medium-low heat. Place the sandwiches in the pan. Cover with a lid for 3–4 minutes to help the cheese melt thoroughly.
- Flip and Crisp:Butter or spray the top of the bread, then carefully flip the sandwiches over. Grill for another 3–4 minutes until both sides are deeply golden brown, crispy, and the cheese is fully melted and oozing out the sides.
- Serve:Slice each sandwich in half diagonally and serve immediately while hot and crispy.
Macros (Per Sandwich)
- Protein: ~38g
- Net Carbs: ~22g
- Fat: ~14g
- Calories: ~370 kcal