Author Notes
Salty tender corned beef & melted Swiss, with spicy, crispy kimchi plus sweet, creamy, zesty Russian dressing…on toasted pumpernickel. Best. Sandwich. Ever. —Holly
Ingredients
- For The Spicy Russian Dressing:
-
1/2 cup
mayonnaise
-
2 tablespoons
ketchup
-
1 tablespoon
sweet pickle relish (more if desired)
-
1 tablespoon
grated onion
-
1 teaspoon
Sriracha
-
3 teaspoons
bottled horseradish, or to taste
-
1/4 teaspoon
coarse salt
-
1/4 teaspoon
freshly ground pepper
- For The Kimchi Reuben Sandwich:
-
10 ounces
sliced corned beef
-
8
thin slices swiss cheese
-
4 ounces
Kimchi, drained
-
4 ounces
spicy Russian dressing
-
4
slices Pumpernickel or marbled Rye bread
-
2 tablespoons
softened butter
Directions
-
To make the Russian dressing, combine all dressing ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
-
Butter one side of each piece of bread. Heat a sauce pan to medium heat.
-
Place 2 of the 4 slices of bread, butter side down, in the heated pan.
-
Add half of the cheese to each sandwich and let it melt for 1 minute.
-
Add the Russian dressing, Kimchi, corned beef, more dressing, the rest of the Swiss cheese and the top piece of bread. (Make sure the butter side is facing out).
-
Using a spatula slide under the bottom piece of bread, hold the top piece with your other hand, and gently flip the sandwich.
-
Allow to cook for another 2 minutes. Bread should be slightly crisp and cheese should be melted. Serve warm.
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