Description
Take a reuben sandwich to the next level with this unique twist. My Wild Cod Fish Reuben Sandwich swaps delicious and healthy white fish for corned beef. Stack it on rye bread with sauerkraut, Swiss cheese, and homemade Russian dressing. It's crisped up to crunchy goodness. This Irish inspired sandwich is SO DELICIOUS!
Ingredients
- 2 pieces of cod, about 6 ounces each
- olive oil
- Old Bay seasoning
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons sweet pickle relish
- 1 teaspoon horseradish
- 4 slices rye bread
- 2 tablespoons salted butter
- 1/2 cup sauerkraut, drained
- 4 ounces Swiss cheese, shredded
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the cod on the sheet. Drizzle with olive oil and season with Old Bay seasoning.
- Bake the cod for 12 to 15 minutes or until the internal temperature is 145 degrees F on a digital thermometer.
- While the fish is baking, make the Russian dressing. In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish and horseradish. Set aside.
- Remove the fish from the oven. Set aside.
- Butter one side of each of the slices of bread. Place 2 slices buttered side down on a cutting board. Generously spread some of the Russian dressing on bread. Place a piece of fish on top of each slice of bread. Top the fish with sauerkraut, some of the Swiss cheese, and the remaining slices of bread, butter side up.
- Heat a cast iron skillet, large sauté pan or a panini press. Cook the sandwiches for about 4 to 5 minutes on each side or until the cheese is melted and the bread is crispy and golden brown.
- Remove the sandwiches from the pan, cut in half and serve with the remainder of the Russian dressing.
Notes
Almost any fish can stand in for the wild cod. Try grouper, mahi mahi, salmon, halibut or haddock.
There's some cooking liquid after the cod comes out of the oven. Drain as much off so it doesn't make for a soggy sandwich.
Ditto for the sauerkraut. Drain off the liquid that it's packed in.
The buttery crispy rye is so delicious. I love my panini press to toast both sides of the sandwich at once. A cast iron skillet or large sauté pan are great stand-ins for achieving that golden brown crusted reuben sandwich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 8 g
- Sodium: 1138 mg
- Fat: 33 g
- Saturated Fat: 18.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 20.7 g
- Fiber: 2 g
- Protein: 36.3 g
- Cholesterol: 167 mg