Pastrami Kimchi Reuben

Reubens are one of my favorite sandwiches. I find it difficult when eating lunch out not to order one. In fact, I am kind of a Reuben snob. I found this recipe for a Pastrami Kimchi Reuben and had to give it a try. Ordinarily I make my Reuben with corned beef so that is the first change. The second very unique element to this recipe is the use of kimchi. Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is spicy and has a nice crisp texture. I never would have thought to add it to my Reuben but Wow! It is great.

For the dressing
  • 1/2 cup mayonnaise
  • 2 Tbs. ketchup
  • 1 tsp. dill pickle relish
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. Sriracha or other hot sauce
For the sandwiches
  • 1/2 cup unsalted butter, softened
  • 4 1/2-inch-thick slices rye bread
  • 4 thin slices Swiss cheese
  • 8 to 10 oz. thinly sliced pastrami (store-bought or homemade), at room temperature or warmed
  • 1/2 cup store-bought kimchi, drained
  • 6 to 8 dill pickle slices
Make the dressing

In a small bowl, combine the dressing ingredients. Store in an airtight container in the refrigerator for up to one week.

Make the sandwiches

Butter 2 slices of bread and put them butter side down in a 12-inch skillet over medium-low heat. Spread a little dressing on the slices in the skillet, and then top each with 1 slice of the cheese, half the pastrami, kimchi, and pickles, and the remaining cheese. Spread more dressing on one side of the remaining slices of bread and top to make two sandwiches. Spread butter on the outside of the each sandwich and cook until crisp and golden brown on one side, about 5 minutes. Flip and cook, pressing lightly with a spatula, until the second side is crisp and the cheese melts, about 4 minutes more. Slice in half and serve.

Source: Fine Cooking

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