Prep 15 mins
Cook 30 mins
Courtesy of Sara Moulton. "I suppose thet trying to invent a less than Reubenesque Reuben was slightly sacrilegious-rather like dreaming of a low-cal version of foie gras-but I thought it was worth a shot," says Sara. Can be made with Italian Fontina or Swiss cheese and smoked turkey, if desired. These looked very interesting when Sara was preparing them.
- 1⁄4 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
- Combine the mayonnaise, chili sauce, pickle, lemon juice, and salt and pepper, to taste.
- Spread 1 side of each slice of bread with some of the dressing.
- Arrange half of the cheese on 4 slices of bread.
- 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.
- 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.
- Cook for 6 minutes a side or until golden and the cheese has melted.
- Cut the sandwiches in half and serve.