Katie's lighter take on the classic Reuben sandwich swaps out corned beef for deli turkey and uses whole grain bread for added fiber. Light mayo and olive oil reduce the calorie count without sacrificing flavor.

Ingredients: 8 slices whole grain bread. 1 lb thinly sliced deli turkey. 1 cup sauerkraut, drained. 8 slices Swiss cheese. 1/4 cup light mayonnaise. 2 tbsp Dijon mustard. 1 tbsp olive oil.

Instructions: Preheat a skillet over medium heat and lightly brush with olive oil. Spread light mayonnaise on one side of each slice of bread. On 4 slices of bread, layer turkey, sauerkraut, and Swiss cheese. Top with the remaining slices of bread, mayo side down. Grill the sandwiches in the skillet until golden brown and the cheese is melted, about 3-4 minutes per side. Slice the sandwiches diagonally and serve warm.

Prep Time: 10 minutes

Cook Time: 8 minutes

The Rachel Sandwich is a delightful twist on the classic Reuben sandwich, featuring tender roast turkey, tangy sauerkraut, and creamy Swiss cheese. It's grilled to perfection and served with a side of coleslaw.

Ingredients: 8 slices of rye bread. 1 pound roast turkey breast, thinly sliced. 1 cup sauerkraut, drained. 1 cup Swiss cheese, grated. 1/2 cup coleslaw. 1/4 cup Russian dressing. 2 tablespoons unsalted butter.

Instructions: On one side of every slice of rye bread, spread Russian dressing. Put roast turkey, sauerkraut, and Swiss cheese on four of the bread slices. Place the last 4 slices of bread on top, dressing side down. Put butter on the outside of each sandwich. Set the pan on medium heat and add the sandwiches. About 3 to 4 minutes on each side, until the bread is golden brown and the cheese melts. Take it off the heat, cut it in half, and serve it with coleslaw.

Prep Time: 15 minutes

Cook Time: 8 minutes