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Kimchi Reubens
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Description
If you like Reuben sandwiches, you’ll love this twist—the kimchi lends a spicy kick to a sour dill pickle mayonnaise, topped with a combo of corned beef and roast beef.
Ingredients
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Minced Shallots
- ¼ cups Minced Dill Pickles
- 1 teaspoon Finely Ground Black Pepper
- 1 Tablespoon Ketchup
- 8 slices Rye Bread (for Traditional Reubens) Or Whole Grain Bread
- 8 ounces, weight Thinly Sliced Corned Beef
- 4 ounces, weight Thinly Sliced Roast Beef
- 4 slices Deli Swiss Cheese, Or Sub About 1 Cup Shredded Swiss Cheese For The 4 Slices
- 1 cup Kimchi (spicy Or Mild, Depending On Your Preference) Drained And Thinly Sliced
Preparation
Heat a large skillet or griddle pan to medium heat.
In a small bowl, combine the mayo, shallots, pickles, pepper and ketchup. Divide this between all 8 slices of bread, spreading a thin layer on one side of each slice.
On the sauce coated side of 4 of the slices, layer the corned beef, roast beef, Swiss cheese, and the kimchi. Add a piece of bread to the top, with the sauce coated side facing in.
Spray the top of the sandwich with cooking spray and place the sandwiches top down in the skillet heated just below medium heat. Spray the alternate side with cooking spray and turn after several minutes, when the cheese has begun to melt. Heat until sandwich is warm and bread is toasted.
Adapted from Cooking Light.
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