Ingredients
Scale
- 1 pound cooked lobster meat, coarsely chopped
- ½ cup light Thousand Island salad dressing
- 8 slices deli-style rye, pumpernickel or sourdough bread
- 3 teaspoons butter
- 18 ounces shredded sauerkraut
- 8 sandwich-sized thinly sliced reduced-fat Swiss cheese
Instructions
- In a medium bowl, mix together lobster and salad dressing. Set aside.
- Arrange bread slices on a large cutting board work surface and lightly spread butter on one side of each bread slice.
- Heat remaining butter on griddle or large nonstick skillet over medium heat. Place all slices of bread on griddle with butter side face down; reduce heat to medium-low. Top four of the slices with one slice of cheese; on other four bread pieces, top with sauerkraut (distribute evenly). Top kraut slices with one slice of cheese each; then top with lobster-dressing mixture and then close the sandwich with the bread slice topped with cheese.
- Heat sandwiches until bottom is golden, about 5 minutes. Using a spatula, carefully flip sandwiches and cook until underside is golden-brown and cheese is melted, about 5 minutes more. Remove from griddle or pan and slice diagonally.
- Prep Time: 10
- Cook Time: 10
- Category: Lobster