Fish Reuben Sandwich with Homemade Russian Dressing
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Cook time: 
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Serves: 4 sandwiches
A classic reuben sandwich gets a tropical update by replacing the pastrami for a perfectly cooked piece of fish.
  • 6 Tlbs. Softened butter (unsalted or salted)
  • 8 slices rye bread
  • 4 (6 oz.) filets of halibut
  • 1 Tlbs. olive oil
  • 1 cup sauerkraut
  • 8 ounces shredded gruyere or swiss cheese
Russian Dressing
  • ½ cup reduced-fat mayo
  • 3 Tlbs. ketchup
  • 2 Tlbs. Sour cream
  • 3 tsp. Worcestershire sauce
  • 2 tsp. lemon juice
  • ½ tsp. salt
  • 2 Tlbs. Minced onion
  • 1 ½ tsp. horseradish
Make the dressing
  1. In a bowl, combine mayo, ketchup, sour cream, Worcestershire sauce, lemon juice, salt, onion, and horseradish. Season to taste with salt and pepper. Set aside.
Make the sandwich
  1. Spread half of butter on bread slices. Heat a large non-stick skillet to a medium heat. Add bread, butter-side down. Toast until golden brown. Set aside.
  2. Heat olive oil to a medium heat in the same large non-stick skillet. Season halibut generously with salt and pepper. Add fish to the pan, and cook until golden brown on both sides and cooked through, about 2 minutes per side.
  3. While the fish cooks, start putting sandwiches together. Spread dressing on all of the toasted sides of the bread. Evenly divide cheese between four of the pieces of bread. Evenly divide the sauerkraut on the other half of the bread. Place the fish on top of the sauerkraut, and then top with other half of bread (the cheese bread).
  4. Spread half of the remaining butter on top piece of bread. Heat the same pan you cooked the fish in to a medium heat. Working in batches, place sandwiches butter-side down in the hot skillet. Spread the unbuttered side with butter. Toast sandwiches until golden brown and crisp on both sides, and the cheese has melted.
Recipe by Cooking for Keeps at