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.
Servings: 2 people
Russian Yogurt Sauce:
- ½ cup whole milk plain yogurt
- 2 green onions, diced
- ⅛ cup diced red onion
- 1 TB relish (dill or sweet)
- 1 TB horseradish root, freshly grated (or sub prepared)
- 1 tsp tomato paste
- ½ tsp salt
- ½ tsp paprika or smoked paprika
- 2 cod fillets (~4oz each)
- ¼ tsp salt
- 1 TB olive oil
- 1 TB butter
- 4 slices rye bread Jewish rye preferred
- ½ cup sauerkraut
- 2 slices Swiss cheese (optional), add more if desired
- 1 TB butter
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.
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.
Calories: 407kcal | Carbohydrates: 9g | Protein: 20g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 118mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 8.2mg | Calcium: 393mg | Iron: 0.9mg