Easy Kimchi Reuben

This sandwich is my chaotic little love song to two great things: the salty, melty comfort of a Reuben and the bright, ferocious tang of kimchi. It’s basically a grilled rye with Swiss and Russian dressing, but the sauerkraut got fired and replaced with kimchi — which means it’s louder, stranger, and way more fun. If you like crunchy edges, hot pan-butter noise, and flavor that makes you go “wait what — this is brilliant,” try this.

My husband practically stalks me in the kitchen when I make this. Not dramatic, it’s full-on sad puppy eyes until I slide the pan across. Our kid calls it the “bubble sandwich” because the cheese gets all bubbly and weird, which is a compliment in this house. It started as a pantry-foraging experiment when we were out of kraut, then became our Friday-night default because it’s quick, ridiculous, and everyone walks away sticky-cheeked and happy.

Kitchen Talk

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I learned early that buttering the outside of the rye is non-negotiable — it’s the difference between sad soggy bread and crunchy, browned glory. Also: kimchi will spit a little when it meets hot buttered bread, so don’t wear your good shirt. One time I tried to be fancy and warmed the kimchi first to mellow it out, and the sandwich lost its bite; lesson learned — you want kimchi’s freshness and texture, not a wilted afterthought. Oh, and if your cheese is being stubborn, slap a lid on the pan for a minute to coax it into gooeyness.

Shopping Tips

– Grains/Pasta: Grab a dense, flavorful rye loaf or good-quality rye slices — the bread needs backbone to stand up to meat and kimchi.
– Protein: Corned beef or pastrami from the deli is classic; look for marbling and a good pepper crust for extra flavor.
– Cheese: Swiss or Emmental melts perfectly and has the right tang; avoid super-aged, crumbly cheeses here.
– Specialty Item: Pick a kimchi with crisp cabbage and bright color — avoid anything mushy or excessively briny if you want texture.
– Fats & Oils: Use real butter for the pan — it browns beautifully and gives that toasty flavor; a little oil with butter is a good safety net.

Prep Ahead Ideas

– Chop or shred extra kimchi and keep it in a small airtight jar in the fridge so it’s ready to pile onto sandwiches.
– Mix your quick Russian-style sauce in advance and store it in a squeeze bottle or jar — it keeps several days and speeds assembly.
– Keep slices of Swiss and your chosen meat portioned in a deli container so weeknight construction is a two-minute job.
– Store buttered bread separately (unassembled) on a plate wrapped lightly in the fridge if making multiple sandwiches for later.

Time-Saving Tricks

– Use pre-sliced deli meat to skip the slicing step and get sandwiches on the griddle fast.
– Toast the bread in a skillet with butter while you assemble the fillings on the other slice — two pans, big payoff.
– Swap homemade dressing for a good store-bought Russian or Thousand Island in a pinch.
– When cheese won’t melt, cover the skillet briefly to trap steam and speed melting without burning.

Common Mistakes

– Overloading the sandwich so the bread won’t seal — been there; cut back on filling and press gently.
– Letting the pan get too hot — butter burns, bread blackens, you cry — keep medium heat and patient browning.
– Using soggy kimchi — I once used old kimchi and the sandwich got wet fast; fresh-ish kimchi keeps the crunch.
– Skipping the lid when cheese is stubborn — melted cheese is close friends with trapped steam, use it.

What to Serve It With

– Crisp dill pickles or quick pickled cucumbers for extra tang.
– A simple green salad with vinaigrette to cut the richness.
– Oven fries or kettle chips for that diner vibe.
– (If you want something light: lemony coleslaw is a nice counterpoint.)

Tips & Mistakes

– Heat level: medium-low for even browning; high heat char = heartbreak.
– Pan size: too-small pan = sandwich flop; give it room.
– Salt timing: taste the meat before adding extra — deli meats can be salty already.
– If the sandwich is too wet, toast the bread a touch longer and drain extra kimchi juices.

Storage Tips

Leftovers are fine in the fridge for a day or two but the bread will soften; reheat in a skillet or toaster oven to bring back crispness. Cold slices are oddly great for breakfast — the tang wakes you up. If you’re saving components, store kimchi and meat separately to prevent sogginess.

Variations and Substitutions

– No meat? Use smoked or baked tofu and a drizzle of soy or liquid smoke for depth.
– Can’t find rye? A sturdy sourdough or pumpernickel works in a pinch.
– Prefer less heat? Rinse kimchi briefly to tame it, then pat dry.
– Want more umami? Add a smear of gochujang to the dressing or a few drops of worcestershire.
– Cheese switch: provolone melts well, but Swiss is still queen here.

Frequently Asked Questions

Easy Kimchi Reuben

All the craveable Reuben vibes—melty Swiss, juicy corned beef, tangy-spicy sauce—brightened with crunchy kimchi. This griddled sandwich is fast, bold, and wildly satisfying.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Ingredients

 

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Spicy Thousand Island

• ▢ 1/3 cup mayonnaise
• ▢ 1 tablespoon ketchup
• ▢ 1 1/2 tablespoons dill pickle relish
• ▢ 3/4 teaspoon Sriracha
• ▢ 2 teaspoons prepared horseradish
• ▢ 1/2 teaspoon rice vinegar
• ▢ 1/8 teaspoon coarse salt
• ▢ 1/8 teaspoon freshly ground black pepper

Sandwiches

• ▢ 4 slices marble rye or pumpernickel bread
• ▢ 1 1/2 tablespoons unsalted butter, softened
• ▢ 8 ounces thinly sliced corned beef
• ▢ 4 slices Swiss cheese
• ▢ 2/3 cup kimchi, well-drained and roughly chopped
• ▢ 1/2 teaspoon toasted sesame oil

Instructions

Preparation Steps

• Whisk the mayonnaise, ketchup, dill relish, Sriracha, horseradish, rice vinegar, salt, and pepper in a small bowl until smooth. Refrigerate while you prep the rest.
• Place the kimchi in a sieve and press firmly to remove excess liquid, then chop and toss with the sesame oil. Pat dry with a paper towel to keep the sandwiches crisp.
• Warm the corned beef: pile it into a dry skillet with 1 tablespoon water, cover, and heat over medium for 1–2 minutes until steamy. Keep covered off heat.
• Butter one side of each bread slice. Spread a thin layer of the chilled sauce on the unbuttered sides.
• Preheat a large nonstick or cast-iron skillet over medium-low heat. Set two slices of bread in the pan, buttered sides down and sauced sides up. Top each with 2 slices Swiss. Cover and cook 2 minutes to start melting.
• Divide the warm corned beef over the cheese, spoon the kimchi on top, and drizzle with a little more sauce to taste. Cap with the remaining bread, buttered sides up.
• Grill the sandwiches 3–4 minutes per side over medium-low, pressing gently with a spatula after the first flip, until the bread is deeply golden and the cheese is fully melted. Rest 1 minute, then slice and serve.

Notes

Tip: The drier the kimchi, the crisper the crust—really squeeze and blot it before building the sandwiches. Extra sauce keeps well covered in the fridge for up to 1 week.

This recipe is an original creation inspired by classic Easy Kimchi Reuben flavors. All ingredient ratios and instructions are independently developed.