Korean Reuben Sandwiches

By: Ingrid Gangestad

  • Yield:

    4 Servings

  • Course:



1 tablespoon brown sugar
1 tablespoon rice or white vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon finely chopped garlic
1/2 pound thinly sliced deli roast beef, coarsely chopped
8 large slices wheat or rye bread
8 slices Swiss cheese
1 cup chopped and drained kimchi
1/2 cup mayonnaise
4 tablespoons butter


  1. In small bowl, stir together brown sugar, vinegar, soy sauce, sesame oil, and garlic.
  2. Heat a 10-11” nonstick skillet over medium-high heat. Pour soy mixture into skillet. Cook and stir about 1 minute or until syrupy. Stir in roast beef until meat is coated with soy mixture; remove from heat. Place beef in medium bowl; wash skillet.
  3. For each Reuben, spread 1/2 tablespoon butter on one side of bread and 1 tablespoon mayonnaise other side of bread. Place 1 slice cheese, 2 tablespoons kimchi and 1/4 of the beef mixture on mayonnaise side of one slice of bread. Top meat with another 2 tablespoons of kimchi and another slice of cheese. Top with another slice of bread, mayonnaise-side down.
  4. Heat clean skillet over medium heat; place 2 sandwiches in pan. Cook until bread is toasted and golden brown, 2 to 3 minutes. Turn and cook until second side is golden brown and cheese is melted, pressing down on sandwich with spatula. Repeat with remaining sandwiches.