Lox Ruben

SMOKED SALMON REUBEN

Sauce:
equal parts mayonnaise, chili sauce or ketchup, and finely chopped dill pickle (or relish)
fresh lemon juice
Kosher salt and freshly milled black pepper
optional: horseradish, Worcestershire sauce...

Sandwich Goodness:
2 slices rye, pump or marble bread
1-2 slices of Swiss cheese
thinly sliced smoked salmon (lox)
capers
sauerkraut, drained, rinsed and gently squeezed dry
unsalted butter

Combine sauce ingredients to taste. Spread 1 side of each slice of bread with some of the dressing. Arrange half of the cheese on one slice. Place the salmon, sauerkraut, and remaining cheese on the cheese-topped slice of bread and top with the remaining bread slice, dressing-side down.

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. Cook for 6 minutes a side or until golden and the cheese has melted. Cut the sandwiches in half and serve (with a pickle, if you're classy!)