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Best Kimchi Reuben Ever

These sweet and spicy Reuben sandwiches are a tasty twist on the original. The Kimchi replaces the traditional sauerkraut, and the Russian dressing has a bit of heat from the horseradish and Sriracha. It's truly the perfect Reuben sandwich.

Course Main Course
Cuisine New American
Keyword Kimchi, Reuben
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2
Calories 750 kcal
Author Holly Sander


For The Spicy Russian Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish more if desired
  • 1 tablespoon grated onion
  • 1 teaspoon Sriracha
  • 3 teaspoons bottled horseradish or to taste
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper

For The Kimchi Reuben Sandwich:

  • 10 ounces sliced corned beef
  • 8 slices thin of swiss cheese 4 slices if they are thick
  • 4 ounces Kimchi drained
  • 4 ounces spicy Russian dressing
  • 4 slices Pumpernickel or marbled Rye Bread
  • 2 tablespoons softened butter


For The Spicy Russian Dressing:

  1. Combine all of the ingredients in a small bowl.
  2. Dressing can be covered and refrigerated for up to 1 week.

For The Kimchi Reuben Sandwich:

  1. If your corned beef is cold heat it up to room temperature or even warmer.
  2. Butter one side of each piece of bread. Heat a sauce pan to medium heat.
  3. Place 2 of the 4 slices of bread, butter side down, in the heated pan.
  4. Add half of the cheese to each sandwich and let it melt for 1 minute.
  5. Add the Russian dressing, Kimchi, corned beef, more dressing, the rest of the Swiss cheese and the top piece of bread. (Make sure the butter side is facing out).
  6. Using a spatula slide under the bottom piece of bread, hold the top piece with your other hand, and gently flip the sandwich.
  7. Allow to cook for another 2 minutes. Bread should be slightly crisp and cheese should be melted. Serve warm.