Cod Reuben

5 from 10 votes

This Cod Reuben Sandwich is a fishy take on a classic deli-style Reuben! It's piled high with seared cod, sauerkraut, and a homemade yogurt-based Russian dressing.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: people

Calories: 407kcal

Author: Sarah Trenalone

Ingredients

Russian Yogurt Sauce:

½ cup whole milk plain yogurt
2 green onions, diced
⅛ cup diced red onion
1 tablespoon relish (dill or sweet)
1 tablespoon horseradish root, freshly grated (or sub prepared)
1 teaspoon tomato paste
½ teaspoon salt
½ teaspoon paprika or smoked paprika

Cod:

2 cod fillets (~4oz each)
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

Reuben:

4 slices rye bread Jewish rye preferred
½ cup sauerkraut
2 slices Swiss cheese (optional), add more if desired
1 tablespoon butter

Instructions

Prepare Toppings:

Combine all ingredients for Russian dressing. Taste dressing, add more salt if it tastes bland, and/or more horseradish if you prefer it spicier. Set aside.

Cook Cod:

Add oil to a heavy pan, such as cast iron, and heat on medium-high heat. Pat cod dry, and then dry it off again. Wet fish will stick to the pan.
Set cod in hot pan, and DO NOT TOUCH IT. Set a timer for 4 minutes, and don't touch the cod until the timer goes off. (If your butter smokes a little, lower the heat slightly.)
Next, use a thin metal spatula to flip the cod. If it sticks to the pan, wait another 30 seconds. The fish will release when it's done cooking. Cook for another 4 minutes, and remove from pan.

Grill Sandwiches:

Lower the heat to medium.
Prepare sandwiches by layering one slice of bread, a thick layer of the Russian sauce, sauerkraut, the cod, cheese, and another piece of bread. If the cod is too small for the bread, you can flake it apart with a fork and spread it across the bread.
Add remaining butter to the pan, and grill sandwiches about 2 minutes per side, until each side is golden and the cheese is melted. Serve immediately.

Nutrition