Smoked Coho Salmon Reuben
1/4 cup Mayonnaise
2 tbsp Ketchup
2 tbsp Chopped Pickle
1/2 tsp Dill Weed (optional)
1/2 tsp Tarragon (optional)
2 tbsp Finely Chopped Onion (optional)
1 tsp Salt
1 – 2 Smoked Coho Salmon Chunks (1/2 – 3/4 lb)
8 – 10 Rye Bread Slices
4 -5 Swiss Cheese Slices (or your favorite cheese)
1 can Sauerkraut
Butter or Cooking Spray
- Mix first seven ingredients in a bowl.
- Crumble smoked Coho salmon and place on half the slices of bread.
- Place cheese slices on top of the smoked Coho salmon, then top with sauerkraut.
- Spread a generous amount of the sauce mix on the other slices of breads and put together.
- Melt butter or spray skillet with cooking spray.
- Place sandwich in skillet on medium heat, cover and cook 3 to 4 minutes or until bread starts crisping, flip over cook other side until golden.
- Remove and enjoy with a large dill pickle and a cold glass of lemonade.