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Sourdough Kimchi Reuben
Recipes
Sourdough Kimchi Reuben
4 servings
40 minutes total

Ingredients

  • ¼ cup unsalted butter
  • 1 cup kimchi
  • ¾ cup 1000 Island dressing
  • 2 tablespoons gochujang (Korean chili sauce)
  • 2 tablespoons prepared horseradish
  • 4 spicy baby dill pickles
  • 8 slices Bakery sourdough round bread (about 12 oz)
  • 1 lb Deli thin-sliced Deli corned beef
  • 8 slices Swiss cheese (about 8 oz)

Steps

    1. Preheat oven to 350°F. Set butter out to soften. Drain kimchi. Combine dressing, gochujang, and horseradish. Slice pickles thinly.
    2. Arrange bread slices flat on work surface. Spread 1 tablespoon dressing mixture on each slice. Top 4 slices evenly with meat, cheese, kimchi, and pickles; complete sandwiches with remaining 4 bread slices. Spread butter evenly on outsides of sandwiches.
    3. Preheat large sauté pan on medium-low 2–3 minutes. Place sandwiches in pan (in batches if needed) and cook 3–4 minutes on each side until bread is golden and toasted. Transfer sandwiches to baking sheet and bake 6–8 minutes until cheese is melted and center is 165°F. Serve with remaining ½ cup dressing on the side.

Amount per ¼ recipe serving: Calories 980, Total Fat 61g, Sat Fat 25g, Trans Fat 0g, Chol 185mg, Sodium 2850mg, Total Carb 63g, Fiber 5g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 48g, Vitamin D 0%, Calc 40%, Iron 35%, Potassium 15%