Reuben Ramekin - Nik's

By LadyJ1114

(makes two 3 oz. ramekins or three 2 oz. ramekins)

Ingredients

• 2 oz. deli sliced corned beef, sliced into strips
• 2 oz. pastrami (I used Jenny-O turkey pastrami), cut into strips
• OR you can simply use 4 oz. of whichever of the above two you like best!
• 1/2 c. onions, either finely diced or in slivers
• 2 slices reduced fat Swiss cheese
• 3 tbsp. Greek yogurt
• 2 heaping tablespoons reduced fat Thousand Island (or Russian) dressing
• 1/4 c. canned sauerkraut

Preparation

Step 1

In a pan sprayed with nonstick, sauté your onions until slightly caramelized and then add your meat and sauté.
Lay out your Swiss cheese on a cutting board and, using either a biscuit cutter or an empty ramekin, make two round cheese discs and set aside. Dice up the rest of the cheese from each slice.
In a bowl, combine Greek yogurt, dressing, and diced cheese. Add hot meat/onion mixture and sauerkraut and stir.
Fill ramekins with meat mixture and top with cheese disc.
Bake at 350 (and I didn’t even bother with the oven for this, opting to use my toaster oven instead) for about 10 minutes or until the cheese is browned and melty.
Now, for some of you, a Reuben just isn’t a Reuben without the rye bread. I personally like this all by itself. I imagine, though, if I were serving others, I might slice up one of those mini-loaves of rye bread and toast them into crostini.
For our consumption, I’d say either go with a reduced fat Triscuit or something like a Wasa Rye crisp bread. Either works well from a calorie and fiber perspective.