Reserve Selection Blackened Spice Salmon reuben with yoghurt dill sauce

We couldn’t have put it any better than JJ from 84th and 3rd has herself – “This is that sandwich, the one you’ve been waiting for. The one that is as comfortable at a brunch soiree as it is at lunch or dinner.” Created specially for our Reserve Selection Blogger Challenge.

Preparation:: 5 Minutes
Cooking:: 5 Minutes
Serves:: 2

Ingredients

8 slices rye sourdough
400g Huon Blackened Spice Hot Smoked Salmon
1 cup sauerkraut, drained
4 handfuls watercress or rocket (arugula)
1/2 red onion, thinly sliced
1/2 cup greek yoghurt
1 tbsp chopped rinsed capers
1 tbsp chopped dill
1 tbsp chopped gherkin pickles

Method

1

Combine yoghurt, capers, gherkins and dill, stir well then set aside. Thinly slice salmon.
2

Brush one side of each slice of bread with a bit of olive oil. Toast oiled side on a hot grill pan or skillet.
3

Set out 4 slices of bread, toasted side down. Layer with greens, sauerkraut and salmon. Top with yoghurt sauce, sliced onions and remaining slices of toasted bread.
4

Cut in half on the diagonal, because sandwiches always taste better in triangles, and serve immediately.
5

For more recipes from JJ at 84th and 3rd visit - www.84thand3rd.com