Smoked Salmon Reuben

Directions

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

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.