Built of corned beef, melted Swiss cheese and Russian dressing, the Reuben sandwich is a masterpiece of heart-stopping excess, huge not only in flavor but in size. Indeed, as my father-in-law might say, the typical Reuben sandwich is "big enough to choke a horse." I suppose that trying to invent a less than Rubenesque Reuben was slightly sacrilegious -- rather like dreaming of a low-cal version of foie gras -- but I thought it might be worth a shot. I substituted both smoked salmon and smoked turkey for the corned beef and -- wonder of wonders -- found them to be equally delicious. So it's up to you -- choose whichever one suits your mood. By the way, you can make this sandwich on a panini grill, if you happen to have one. If not, my homemade press works just as well.
Recipe courtesy of Sara Moulton
Total:
45 min
Active:
15 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons chili sauce or ketchup
  • 2 tablespoons finely chopped dill pickle
  • 1 teaspoon fresh lemon juice
  • Kosher salt and freshly milled black pepper
  • 8 slices rye bread
  • 4 to 6 ounces thinly sliced Gruyere, Italian Fontina, or Swiss
  • 8 ounces thinly sliced smoked salmon or smoked turkey
  • 1 (14 1/2-ounce) can sauerkraut, drained, rinsed and gently squeezed dry
  • 2 tablespoons unsalted butter

Directions

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 of the slices. 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.

IDEAS YOU'LL LOVE

Open-Face Salmon Reuben

Recipe courtesy of No Author

Smoked Salmon

Recipe courtesy of Alton Brown

Big Sur Smoked Smoked Salmon

Big Sur Smoked Smoked Salmon

Reuben Quesadillas

Recipe courtesy of Wayne Harley Brachman

Triple Play Reuben

Recipe courtesy of Cooking Channel

Reuben Sliders

Smoked Salmon Cheesecake

Recipe courtesy of Emeril Lagasse

Smoked Salmon Pizza

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c