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  • Salmon Reuben Sandwich

    1 vote
    Salmon Reuben Sandwich
    Prep: 20 min Cook: 10 min Servings: 4
    by Carolinaheartstrings
    301 recipes
    >
    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. It was a toss-up whether to use the traditional rye or pumpernickel and since this was an excuse to buy breads that I seldom buy I tried it with both. Personally, I liked the pumpernickel best.

    Ingredients

    • 8 oz salmon, uncooked
    • 4 slices rye or pumpernickel bread
    • 3 tablespoons margarine
    • 4 tablespoons Thousand Island dressing
    • 4 slices Swiss cheese
    • 3 tablespoons sauerkraut

    Directions

    1. Heat a skillet over medium-high and spray with oil.
    2. Cook the salmon, turning once, until fully cooked. (Time varies with thickness of salmon)
    3. Meanwhile, spread the margarine on one side of each of the slices of bread.
    4. Turn bread margarine side down on your prep surface (I used a cookie sheet).
    5. Spread the Thousand Island dressing on two of the bread slices.
    6. Top each of the dressed slices with 2 slices of Swiss cheese.
    7. Divide the sauerkraut and spread on top of the Swiss cheese.
    8. Divide the cooked salmon and layer on top of the sauerkraut.
    9. Top with the remaining slices of bread so that the surface with the margarine is on the outside of the sandwich.
    10. Wipe out your skillet and return to the medium-high heat.
    11. Grill the sandwiches for about 4-5 minutes and then turn over.
    12. Grill the other side for another 4-5 minutes.
    13. Remove to a serving dish and cut each sandwich in half.

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