VEGGIE REUBEN PRETZEL MELTS

prep 35 minutes bake 25 minutes at 350°F

• Nonstick cooking spray
•  12 3-inch pretzel rolls, split
•   2 cups fresh baby spinach
•   1 cup thinly sliced well-drained roasted red peppers
•  ½ cup thinly sliced red onion
•  ½ cup thinly sliced cucumber
•   1 cup well-drained sauerkraut
•   6 oz. thinly sliced Swiss cheese
•  ½ cup Thousand Island dressing
•   6 Tbsp. butter, melted
•   1 Tbsp. coarse-ground mustard
•   1 tsp. crushed caraway seeds
•  ½ tsp. minced dried onion

1. Preheat oven to 350°F. Line a 13×9-inch baking pan or 3-qt. rectangular baking dish with foil. Coat with cooking spray. Arrange roll bottoms in prepared pan.

2. Layer the next six ingredients (through Swiss cheese) on bottoms of rolls. Spread dressing on cut sides of roll tops. Add roll tops to sandwiches. In a bowl stir together the remaining ingredients; drizzle over sandwiches. Cover pan with foil.

3. Bake 15 minutes. Uncover; bake 10 to 15 minutes more or until cheese is melted and roll tops are lightly browned.

number of servings 12

per sandwich 367 cal., 19 g fat (7 g sat. fat), 31 mg chol., 644 mg sodium, 40 g carb., 2 g fiber, 5 g sugars, 10 g pro.

FLEXIT

Turn these veggie-filled sandwiches into traditional Reubens or Rachels by adding thinly sliced corned beef or turkey.

MAKE AHEAD

Assemble the sandwiches but do not drizzle with butter mixture. Cover with foil and refrigerate up to 8 hours. Drizzle and bake as directed in Step 3.