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Salmon Reuben Sandwich
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Description
I love the flavor combination that is a Reuben: sauerkraut, thousand island dressing, Swiss cheese and rye bread. But I am not a big fan of corned beef. So while watching a friend devour a Reuben the other evening I thought, “I wonder what this would be like with salmon?” Well, I tried it and was very pleased with the result. I tried this with both the traditional rye and pumpernickel.
Ingredients
- 8 ounces, weight Salmon, Uncooked
- 4 slices Rye Or Pumpernickel Bread
- 3 Tablespoons Margarine
- 4 Tablespoons Thousand Island Dressing
- 4 slices Swiss Cheese
- 3 Tablespoons Sauerkraut
Preparation
Heat a skillet over medium-high and spray with oil spray. Cook the salmon, turning once, until fully cooked and easily flaked. Time varies with thickness of salmon but for standard thickness fillets it will take around 4 minutes per side.
Meanwhile, spread the margarine on one side of each of the slices of bread. Set the bread margarine side down on your prep surface (I used a cookie sheet). Spread the Thousand Island dressing on two of the bread slices.
Top each of the dressed slices with 2 slices of Swiss cheese. Divide the sauerkraut and spread evenly on top of the Swiss cheese. Evenly divide the cooked salmon and layer on top of the sauerkraut. Top with the remaining slices of bread so that the surface with the margarine is on the outside of the sandwich.
Wipe out your skillet and return to medium-high heat. Put the sandwiches into the hot skillet. Grill the sandwiches for about 4-5 minutes and then turn over. Grill the other side for another 4-5 minutes. Remove to a serving dish and cut each sandwich in half.
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