1/4 cup nonfat salad dressing of your taste
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese or Goat’s milk cheese (1-1/2 ounces)
1 teaspoons Olive oil
Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. Top with dressing spread bread slices, dressing side down. Spread skillet very lightly with olive oil. Cook over medium heat until toasted and cheese melts, turning once. Repeat with remaining sandwiches.