Fish Reuben Sandwiches

Enjoy this hearty sandwich made using Progresso® Plain Bread Crumbs and fish that’s ready in 30 minutes – perfect for a dinner.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

Ingredients

1/2
cup milk
1/2
cup Progresso™ Plain Bread Crumbs
4
(5-oz.) firm-textured white fish fillets (such as grouper or tilapia)
3
tablespoons oil
2
tablespoons butter, softened
8
slices pumpernickel bread
4
(1-oz.) slices Swiss cheese
3/4
cup sauerkraut
1/2
cup purchased Thousand Island salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place milk in shallow bowl; place bread crumbs on shallow plate. Dip fish fillets in milk; coat with bread crumbs.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add fish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once. Remove fish from skillet; place on plate. Drain and discard oil from skillet.
  • 3 Spread butter on one side of each slice of bread; place 4 slices, buttered side down, on work surface. Top each with cheese slice and fish fillet. Top each with sauerkraut and salad dressing. Cover with remaining slices of bread, buttered side up.
  • 4 Heat same large nonstick skillet over medium-low heat until hot. Add sandwiches; cook 6 to 8 minutes or until bread is browned and cheese is melted, turning once.
  • 1 Place milk in shallow bowl; place bread crumbs on shallow plate. Dip fish fillets in milk; coat with bread crumbs.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add fish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once. Remove fish from skillet; place on plate. Drain and discard oil from skillet.
  • 3 Spread butter on one side of each slice of bread; place 4 slices, buttered side down, on work surface. Top each with cheese slice and fish fillet. Top each with sauerkraut and salad dressing. Cover with remaining slices of bread, buttered side up.
  • 4 Heat same large nonstick skillet over medium-low heat until hot. Add sandwiches; cook 6 to 8 minutes or until bread is browned and cheese is melted, turning once.

EXPERT TIPS

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Expert Tips

Try sourdough rye in place of the pumpernickel bread.

To reduce the fat in this recipe by about 8 grams per serving, substitute light Thousand Island dressing for the regular.

To speed preparation, use frozen breaded fish fillets. Cook them according to package directions and then begin the recipe on step 3.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
730
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
13g,
13%
),
Cholesterol
105mg
105%;
Sodium
1050mg
1050%;
Total Carbohydrate
48g
48%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
45g
45%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
40%;
Iron
25%;
Exchanges:
2 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 5 1/2 Very Lean Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.