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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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 |
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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