A seafaring take on a classic! 

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
  1. Heat thick bottomed cast iron or sauteed pan over medium heat.
  2. Slather each piece of bread with chipotle mayo, and layer with 2 slices of cheese each.
  3. Divide smoked salmon evenly between two pieces of bread. Top each with 1/4 cup Sea Beet Kraut evenly.
  4. Assemble sandwiches, and firmly press top down.
  5. 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.
  6. Pro Tip- Place a heavy plate or small pan on sandwiches while cooking to achieve extra crispiness.

Remove from pan and enjoy!

Recipe by: Brett Cary