I love Reuben sandwiches but have never been able to make one at home that tasted as good as those you can buy at any New York deli or diner. Since I couldn't match the professionals despite my many attempts, I branched out and decided to make a version with fish instead. I will still always order a Reuben in a deli but, when the urge strikes at home, this will certainly do in a pinch.
4 salmon fillets ( I used 9 oz sockeye salmon)
1/4 tsp dry mustard
1/4 tsp old bay
1/4 tsp ground bay leaf
2 tsps brown sugar
2 tsps red wine vinegar
1 cup sauerkraut
1/2 cup white wine
2 Tbps mayonnaise
2 Tbsps ketchup
1 Tbsp finely chopped cornichons
1 recipe go-to bread shaped as above and baked or 4 quality bakery rolls, toasted well
Preheat oven to 350.
Measure out the 2 teaspoons of vinegar on to a plate. On a separate plate, measure out the spices and mix well.
Dip each side of the salmon pieces in the vinegar and then dredge through the spice mixture. Each piece of salmon should have a light coating of the spices.
Place on a baking sheet and bake for 12-15 minutes, depending on the thickness of the fillets and how well-cooked you like them.
While they are baking, heat the sauerkraut through in the wine.
Mix the mayonnaise, ketchup and chopped cornichons together. Set aside.
A few minutes before the salmon comes out of the oven, put the rolls in to toast. You want crispy bread that can stand up to the fillings.
Drain the sauerkraut well.
Assemble by splitting each roll in 2. Spread 1/4 of the mayonnaise on each bun, top with a piece of salmon and 1/4 cup of sauerkraut.
Real Reubens have melted Swiss cheese in the mix which I chose not to add because I am not a huge fish with cheese fan. You may choose to add it. Just as you may choose to add salt which I omitted because of the sauerkraut.