Tuesday, March 20, 2012

Kimchi Reuben Sandwich


1 teaspoon butter
2 tablespoons kimchi, squeezed and drained, coarsely chopped
2 tablespoons sauerkraut, squeezed and drained, coarsely chopped
1 tablespoon butter, room temperature
2 slices rye, lightly toasted
1/2 cup swiss, shredded, room temperature
1 tablespoon russian dressing
2 ounces cooked corned beef, sliced or shredded, warm
Melt the butter in a pan over medium heat until it bubbles, add the kimchi and sauerkraut and saute until most of the moisture has evaporated, about 2-3 minutes.
Heat a clean non-stick pan over medium heat.
Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the kimchi and sauerkraut, half of the russian dressing, the corned beef, the remaining russian dressing, kimchi and sauerkraut, cheese and finally the other slice of bread.
Add thesandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Gochujang Russian Dressing
Mayonnaise and gochujang combine to form a wonderful combination of creamy and spicy and it works amazingly well in a Russian dressing.

Servings: make 1 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Printable Recipe
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons onion, grated
1 tablespoon horse radish
1/2 lemon, juice
1 teaspoon gochujang
1/4 teaspoon paprika
salt and pepper to taste
Mix everything.


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