Smoked Salmon Reuben

• 14 cup low-fat mayonnaise
• 2 tablespoons chili sauce or 2 tablespoons ketchup
• 2 tablespoons finely chopped dill pickles
• 1 teaspoon fresh lemon juice
• kosher salt
• fresh ground black pepper
• 8 slices rye bread
• 4 -6 ounces thinly sliced gruyere
• 8 ounces thinly sliced smoked salmon
• 1 (14 1/2 ounce) can sauerkraut, drained, rinsed and gently squeezed dry
• 2 tablespoons unsalted butter

1. Combine the mayonnaise, chili sauce, pickle, lemon juice, and salt and pepper, to taste.
2. Spread 1 side of each slice of bread with some of the dressing.
3. Arrange half of the cheese on 4 slices of bread.
4. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with 1 of the remaining bread slices, dressing-side down.
5. Heat the butter in a large skillet over medium-low heat; add the sandwiches and something heavy(such as a cast iron skillet, flat saucepan lid, or heatproof plate and a weight such as a food can)to firmly press the sandwiches down.
6. Cook for 6 minutes a side or until golden and the cheese has melted.
7. Cut the sandwiches in half and serve.

lowfat mayonnaise, chili sauce, dill pickles, lemon juice, kosher salt, fresh ground black pepper, rye bread, gruyere, salmon, sauerkraut, unsalted butter

Taken from www.food.com/recipe/smoked-salmon-reuben-172573 (may not work)