Toasted Sea Beet Kraut Reuben With Smoked Salmon & Swiss on Sourdough
•1, 8oz package Smoked Salmon, Sliced •1/2 Cup Sea Beet Kraut •8 Slices Swiss Cheese (cheddar or cheese of your choice will work) •1/2 Cup Chipotle Mayo •4 Slices thick cut Sour Dough or Rye bread •Olive Oil
Heat thick bottomed cast iron or sauté pan over medium heat.
Slather each piece of bread with chipotle mayo, and layer with 2 slices of cheese each.
Divide smoked salmon evenly between two pieces of bread. Top each with 1/4 cup Sea Beet Kraut evenly.
Assemble sandwiches, and firmly press top down.
Add about 2 tablespoons olive oil to pan, and carefully set sandwiches in. Cook about 3 minutes per side, or until bread becomes crispy and cheese melts. You may need to add more olive oil when you flip sandwiches.
Pro Tip- Place a heavy plate or small pan on sandwiches while cooking to achieve extra crispiness.