This sandwich is nothing short of magical. We saw a salmon Rueben offered on a restaurant menu an knew we had to create our own version. The big difference is using smoked salmon. This step is cruical. If you do not own a smoker yourself, buy pre-smoked salmon. This recipe is on a regular rotation at our house (which is a very rare thing). Enjoy!!
INGREDIENTS 2 - 3# salmon filet, skin on 2 T brown sugar 1/2 T sea salt 1/2 T smoked paprika 1 t pork bbq rub Slaw: 1 m granny smith, cut into matchsticks 1/2t stone ground mustard 1 T honey 1/2 t bourbon 8 oz red cabbage 1 c bottled sauerkraut loaf rye bread sliced swiss cheese
DIRECTIONS Mix salmon seasoning ingredients, rub on salmon. Dry brine for 1 hour. Mix slaw ingredients together, let sit with salmon is brining. Smoke salmon until internal temp reaches 140-150, approximately 1-2 hours. Slice rye loaf. Build sandwich: Spread thousand island on both sides of bread. Layer with flaked smoked salmon, sliced swiss, slaw and top with the second piece of rye (with thousand island spread). Cook panini style in pan with a sandwich weight until toasted.