INGREDIENTS
1/4 cup low-fat mayonnaise
2 Tbsp chili sauce or ketchup
2 Tbsp finely chopped dill pickle
1 tsp fresh lemon juice
Kosher salt and freshly milled black pepper
8 slices rye bread
4 - 6 oz thinly sliced Gruyere, Italian Fontina,
or Swiss cheese
8 oz Ducktrap cold-smoked salmon
1 (14.5 oz) can or bagged sauerkraut, drained,
rinsed and gently squeezed dry
2 Tbsp unsalted butter
DIRECTIONS
Combine the mayonnaise, chili sauce, pickle,
lemon juice, salt and pepper. Spread one side
of each slice of bread with some of the
dressing. Arrange half of the cheese on four 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, dressing-side down.
Heat the butter in a large skillet over mediumlow
heat; add the sandwiches and something
heavy (such as a cast iron skillet and a weight
such as a food can) to firmly press the
sandwiches down. Cook for 6 minutes per side
or until golden brown and the cheese has
melted. Cut the sandwiches in half and serve.
Entrée: Serves 4
INGREDIENTS
1 red onion, thinly sliced
1 cucumber, thinly sliced
1/2 cup honey
1/2 cup rice vinegar
4 large tortilla wraps
4 Tbsp Ducktrap Mustard Dill Sauce
2 (4 oz) packages Ducktrap pastrami style
cold-smoked salmon or Ducktrap pepper
& garlic cold-smoked salmon
DIRECTIONS
Combine red onion, honey and rice vinegar in
a bowl – let marinate for 30 minutes. Spread 1 Tbsp Ducktrap Mustard Dill sauce on a
tortilla and lay 2 to 3 slices of salmon on top.
Add cucumber slices and marinated onion.
Roll up tortillas into wrap.
Entrée: Serves 4