• 1 Tbs. unsalted butter
• 1 lb. lean corned beef, sliced
• 8 slices rye bread, lightly toasted
• 3/4 cup fat-free Thousand Island dressing
• 1/2 cup sliced dill pickles
• 1/2 lb. fat-free Swiss cheese, thinly sliced
• 1-1/2 cups iceberg lettuce, shredded

Melt butter in a heavy nonstick skillet over medium high heat. Add corned beef, in batches if necessary, and cook 5 minutes, until edges begin to curl. Spread dressing on bread. Layer corned beef on 4 slices bread. Layer with pickles, cheese and lettuce and top with remaining bread. Cut sandwiches in half before serving.

Per serving: calories 610, fat 26.0g, 39% calories from fat, cholesterol 126mg, protein 37.6g, carbohydrates 53.2g, fiber 3.5g, sugar 16.2g, sodium 3157mg, diet points 14.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 2.3, Lean meat: 2.9, Fat: 3.3, Sugar: 1.5, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Chianti.