Salmon Reuben Sandwich
This nutritious sandwich packs a probiotic punch. Sauerkraut is really great for your gut health due to its probiotics, but it’s not as fun to eat alone. Put it in a sandwich though and it is delish! A traditional Reuben sandwich uses corned beef, but in this recipe we swap it out for salmon to get a better nutritional punch. If salmon is too pricey for you, you can make this with canned salmon (next to canned tuna in the grocery store) instead! If you have any leftover salmon from another dinner you can also use it in these sandwiches.
Serves: 2
Time: 30 mins
Ingredients
- 1 salmon fillet (about 6-8 oz)
- 3 tsp olive oil, divided
- Season all seasoning
- 4 slices of bread (whole grain, sourdough, rye, etc.)
- 2-4 TBS thousand island dressing
- 1/4 cup sauerkraut
- 4 slices cheese of choice (provolone, Swiss, pepper jack, etc.)
Method
- Cook the Salmon: Heat 1 tsp olive oil in a small frying pan on medium heat. Once warm, add the salmon. Pour the remaining olive oil on top of the salmon and use a basting brush to coat evenly. Then sprinkle season all on top. Place a lid on top of the pan and leave the salmon to cook for about 5 mins. Then flip over and cook another 5 mins. Continue this process until the salmon is cooked to an internal temp of 145°F. Shred the salmon and set aside.
- Assemble the Sandwiches: Lay out the slices of bread. Spread a thin layer of thousand island dressing on each piece of bread. Then add the cheese to 2 slices of bread, and layer the sauerkraut on top of the cheese. Finish by adding the shredded salmon on top of the sauerkraut and add the other slices of bread on top to complete the 2 sandwiches.
- Toast the Sandwiches: Place the sandwiches in a panini press and cook until the bread is toasted. (Alternatively, cook the sandwiches in a frying pan on the stovetop, flipping halfway so both sides of bread are toasted).
- Serve: Serve with a side salad or baby carrots for a nutritious, balanced meal.