SMOKED SALMON REUBEN PANINI

MAKES 4 SERVINGS

Start to finish: 30 minutes (15 minutes active)

1/4 cup low-fat mayonnaise

2 tablespoons chili sauce (the kind served with shrimp cocktail)

2 tablespoons finely chopped dill pickle

1 teaspoon lemon juice

Kosher salt and ground black pepper

8 slices rye bread

4 ounces thinly sliced Gruyere, Fontina or Swiss cheese

4 ounces thinly sliced smoked salmon

14

Spread one side of each slice of bread with some of the dressing. Arrange half of the cheese on 4 of the slices. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with one of the remaining bread slices, spread side down.

In a large skillet over medium, heat the oil until hot. Add the sandwiches and something heavy (such as a cast iron skillet, flat saucepan lid, or heat-safe plate and a weight such as a can of food) to firmly press the sandwiches down. Cook for 6 minutes per side, or until golden and the cheese has melted. Cut each sandwich in half and serve right away.

Sara Moulton, AP

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