Cold Smoked Salmon Reuben’s Sandwich on Rye Bread with Mustard Mayo, Cornichon & Emmental Cheese


Cold Smoked Salmon Reuben’s Sandwich on Rye Bread with Mustard Mayo, Cornichon & Emmental Cheese

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL1051Smoked salmon recipes don’t get much easier – or more delicious – than this indulgent layered sandwich, which could’ve come straight out of a New York deli!

Serves one

Ingredients

100g of RR. Spink Cold Smoked Salmon
3 big slices of rye bread, 1cm thick
2 tbsp low fat mayonnaise
1 tsp Dijon mustard
3 heaped tbsp sauerkraut
1 large gherkin, thinly sliced lengthways
60g Emmental cheese

“Classically made with beef, a Reuben is the ultimate deli sandwich & one of my top smoked salmon recipes for hungry lunch times!” – Scott Fraser, RR. Spink & Sons Chef

Method:

  1. Mix the mayonnaise with the mustard then set aside.
  2. Brush the rye bread with a little olive oil and toast in a chargrill pan for about 3 minutes each side.
  3. Remove the toast from the pan and place on to a warmed plate, then spread with the mustard mayonnaise.
  4. Top two slices of the rye toast with the cheese with gherkins, layer on the smoked salmon and finally add the sauerkraut – you should have two “open” sandwiches. Place one sandwich on top of the other and put on the lid.
  5. Serve with a watercress salad or French fries seasoned with salt and smoked paprika.

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