Sandwich

Smoked Salmon Reuben Panini

1/4 cup low-fat mayonnaise

2 tablespoons bottled chili sauce

2 tablespoons finely chopped dill pickle

1 teaspoon lemon juice

Kosher salt and ground pepper

8 slices rye bread

4 ounces thinly sliced Gruyere, fontina or Swiss cheese

4 ounces thinly sliced smoked salmon

14 1/2-ounce can sauerkraut, drained, rinsed and gently squeezed

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 bread slice with dressing. Arrange half of the cheese on 4 of the slices. Divide the salmon, sauerkraut and remaining cheese among the cheese-topped slices 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 about 6 minutes per side, until golden and the cheese has melted. Cut each sandwich in half and serve right away. Makes 4 servings.

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.