We took a dream vacation to Alaska this summer, and I ate salmon at every port. When in Icy Straits Point for a whale-watching cruise, I spied a restaurant menu with a Smoked Salmon Reuben Sandwich listed as an entree.

But by the time we returned from our excursion, they were sold out of this tempting Reuben Sandwich Recipe. What’s a girl to do other than copy down the sandwich description and make it at home!

Smoked Salmon Reuben Sandwich cut in half and stacked on a white plate

Smoked Salmon Reuben Sandwich

The picky hubby didn’t show much interest in this smoked salmon reuben sandwich (shocking, I know!), so I made these beauties for our youngest son, Nick, and me. Like me, he eats pretty much anything. We both thought this combination was outstanding.

I’m a huge fan of the classic reuben with corned beef and thousand island dressing and the Caribbean inspired Cubano sandwich, but the smoked salmon and spicy remoulade gave both a run for their money! Try the sauce on crab cakes as well. It’s amazing with a bit of heat from Sriracha, diced tomatoes, and capers.

More Salmon Recipes You’ll Love:

Smoked Salmon Reuben Sandwich

Smoked Salmon Reuben Sandwich

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Yield varies

A twist on the classic Reuben sandwich made with smoked salmon


For Spicy Remoulade Sauce (enough for 6-8 sandwiches):

  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon capers
  • 2 tablespoons diced tomatoes
  • 1 teaspoon Sriracha

For each sandwich:

  • 2 slices of rye or pumpernickel bread
  • 2 slices of Swiss cheese
  • 2 ounces smoked salmon
  • 1-2 tablespoons sauerkraut
  • 1-2 tablespoons remoulade sauce
  • 1 tablespoon butter


  1. Make remoulade sauce by whisking all ingredients together in a small bowl.
  2. Preheat grill pan or panini maker. Butter one side of two slices of bread. Spread 1 tablespoon of remoulade sauce on the unbuttered side of one slice of bread. Place the bread, butter side down, on the grill pan and add one slice of cheese, salmon, sauerkraut, then the second slice of cheese. Smear the second slice of bread with about 1 tablespoon of remoulade sauce and place it sauce side down on the sandwich.
  3. Grill until the bottom layer of cheese starts melting and bread is browned. Flip and grill until the sandwich is heated through and cheese is melted.
  4. Slice and serve.

Nutrition Information:



Serving Size:

1 sandwich

Amount Per Serving: Calories: 1464Total Fat: 127gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 89gCholesterol: 142mgSodium: 4826mgCarbohydrates: 47gFiber: 9gSugar: 6gProtein: 37g

The calories include the WHOLE batch of remoulade sauce, so individual servings will be much less.


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Alaska, 2016 family photo collage

Our Alaska Adventure

We spent nearly two weeks exploring our 49th state. After flying into Anchorage, we stopped for lunch in this easy to navigate the capital city before heading to Denali National Park. Hoping to catch a glimpse of the elusive Mt. Denali, the former Mt. McKinley, we crossed our fingers for a change in the weather.

The overcast forecast was terrific for wildlife sightings, but not ideal for mountain viewing. But we did spot grizzly bears with their cubs, numerous bald eagles, caribou, moose, and Dall sheep. Next, we took a scenic train ride to Seward to catch our cruise down the coast. We had stops along the way and a number of excursions.

Favorite Alaska Destination:

My favorite experience was seeing the massive Hubbard Glacier in all its glory. The cloudy day brought out the blue of the ice and we witnessed large chunks of ice as they broke off into the sea with a thunderous rumble. A breathtaking view of one of the world’s natural wonders.

Clockwise from upper left: Kids in the Grande Denali Lodge, kids with antlers in Denali National Park, Hubbard Glacier in Disenchantment Bay from our cruise ship (thunderous noises preceded the “calving” or breaking off of glacial chunks into the bay), and finally, a grizzly bear (one of many we spotted in Denali).

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Smoked Salmon Reuben Sandwich | A fabulous seafood twist on the classic