• Servings: 2

1 tablespoon prepared mustard, plus
1 teaspoon prepared mustard
4 slices rye bread
4 ounces sliced cooked turkey breast (skinned before cooking and cooked without salt)
1 ounce Swiss cheese slice, halved
1/4 cup sauerkraut, drained
vegetable cooking spray

1. Spread mustard evenly on each slice of bread. Place 1 turkey slice on 2 bread slices. Top each with cheese slice, 2 tablespoons sauerkraut, and a slice of rye bread.

2. Coat a large skillet with cooking spray; place over medium heat until hot. Add sandwiches, and cook 3-4 minutes on each side or until bread is evenly toasted. Serve immediately.

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