Smoked Salmon Reuben

Jon and I are on a cold smoked salmon kick. . . .yum!

Start to finish: 30 minutes (15 minutes active)
Servings: 4
1⁄4 cup low-fat mayonnaise
2 tablespoons chili sauce (the kind served with shrimp cocktail)
2 tablespoons finely chopped dill pickle
1 teaspoon lemon juice
Kosher salt and ground black pepper
8 slices rye bread
4 ounces thinly sliced Gruyere, Fontina or Swiss cheese
4 ounces thinly sliced smoked salmon
141⁄2-ounce can sauerkraut, drained, rinsed and gently squeezed to remove excess liquid
2 tablespoons extra-virgin olive oil
In a small bowl, combine the mayonnaise, chili sauce, pickle and lemon juice. Season with salt and pepper to taste. Spread one side of each slice of bread with some of the dressing. Arrange half of the cheese on 4 of the slices. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices of bread and top each with one of the remaining bread slices, spread side down.
In a large skillet over medium, heat the oil until hot. Add the sandwiches and something heavy (such as a cast iron skillet, flat saucepan lid, or heat-safe plate and a weight such as a can of food) to firmly press the sandwiches down. Cook for 6 minutes per side, or until golden and the cheese has melted. Cut each sandwich in half and serve right away.
Nutrition information per serving: 510 calories; 260 calories from fat (51 percent of total calories); 29 g fat (9 g saturated; 0 g trans fats); 50 mg cholesterol; 39 g carbohydrate; 7 g fiber; 6 g sugar; 19 g protein; 1850 mg sodium.