Smoked Salmon Reuben

11 ingredients
7 steps

Ingredients

  • 14 cup low-fat mayonnaise
  • 2 tablespoons chili sauce or 2 tablespoons ketchup
  • 2 tablespoons finely chopped dill pickles
  • 1 teaspoon fresh lemon juice
  • kosher salt
  • fresh ground black pepper
  • 8 slices rye bread
  • 4 -6 ounces thinly sliced gruyere
  • 8 ounces thinly sliced smoked salmon
  • 1 (14 1/2 ounce) can sauerkraut, drained, rinsed and gently squeezed dry
  • 2 tablespoons unsalted butter

Directions

  1. 1
    Combine the mayonnaise, chili sauce, pickle, lemon juice, and salt and pepper, to taste.
  2. 2
    Spread 1 side of each slice of bread with some of the dressing.
  3. 3
    Arrange half of the cheese on 4 slices of bread.
  4. 4
    Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with 1 of the remaining bread slices, dressing-side down.
  5. 5
    Heat the butter in a large skillet over medium-low heat; add the sandwiches and something heavy(such as a cast iron skillet, flat saucepan lid, or heatproof plate and a weight such as a food can)to firmly press the sandwiches down.
  6. 6
    Cook for 6 minutes a side or until golden and the cheese has melted.
  7. 7
    Cut the sandwiches in half and serve.

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