Kimchi Reuben Sandwich

To reheat corned beef, warm ½–1 cup of beef broth in a pan and add the slices, letting them heat gently. Drain on paper towels, then continue assembling the sandwich — this keeps the meat juicy and tender.

Preheat the broiler and line a baking sheet with foil. Toast both sides of the bread until lightly golden, then add the cheese and return it to the broiler just until it melts. Toasting both sides first helps the bread stay sturdy and hold up to the juicy corned beef and kimchi or sauerkraut.

Make the Thousand Island dressing by mixing ¾ cup mayonnaise, 2 tablespoons sweet pickle relish, ¼ cup finely chopped red onion, 2 tablespoons catsup, 1 tablespoon lemon juice, and ¼ teaspoon paprika in a medium bowl. Stir until smooth and set aside.

To heat the kimchi, first pat it dry and squeeze out the excess liquid so it doesn't make the bread soggy. Warm in a small pan just until heated through, or microwave it briefly.

Assemble the sandwiches by layering the juicy, drained corned beef on the bottom slice, then adding the warmed kimchi. Spread a generous amount of Thousand Island dressing over the melted Swiss cheese on the top slice of bread, then close the sandwich.

Enjoy!

Check out our Homemade Spicy Kimchi and our Crockpot Corned Beef!