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Easy Kimchi ReubenNew

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
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2

Ingredients
 

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.