Grilled Reubens

¾ cup sauerkraut 8 teaspoons unsalted butter, softened 8 slices rye or pumpernickel bread 4 tablespoons prepared fat free or regular Thousand Island or Russian dressing, divided 4oz. reduced fat sliced Swiss or Jarlsberg cheese 8oz. thinly sliced corned beef

Calories 490 (23% from fat) • carb. 40g • pro. 27g • fat 26g • sat. fat 12g • chol. 94mg • sod. 1489mg • calc. 409mg • fiber 5g

Rinse the sauerkraut and drain. Press out all water and place on a triple thickness of paper towels. Brush one side of each slice of bread with softened butter. Place 4 slices bread on work surface buttered side down. Spread each of those slices with dressing. Layer each with ½ ounce sliced cheese, 2 ounces corned beef, 3 tablespoons sauerkraut, and the remaining cheese. Top with the remaining bread, buttered side up. Preheat the Cuisinart™ Griddler fitted with the griddle plates in the closed griddle position to 375°F. Arrange the sandwiches (depending on the shape of the bread, you will be able to cook 2 or 4 sandwiches) evenly spaced on the bottom griddle plate. Close Griddler™ and apply medium pressure for 10 seconds. Cook until bread is toasty, filling is warm and cheese is melted, about 4 to 5 minutes. Serve warm with mustard.