Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Combine the mayonnaise, chili sauce, pickle, lemon juice, and salt and pepper, to taste.
  2. Spread 1 side of each slice of bread with some of the dressing.
  3. Arrange half of the cheese on 4 slices of bread.
  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. 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. Cook for 6 minutes a side or until golden and the cheese has melted.
  7. Cut the sandwiches in half and serve.

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