Today I’m sharing the final recipe in our Soup and Sandwich destination. Be sure to check out the recipe roundup at the bottom of this post. To bid farewell to this theme, we’re going out with a bang. With St. Patty’s day approaching, I suspect you may have some leftover corned beef in the fridge, so let’s use it up!
I’m introducing the Reuben in rare, flavor explosion-inducing form today. I kept the corned beef and pumpernickel rye bread, but then said bye-bye to the sauerkraut and Thousand Island dressing and used kimchi and sriracha mayo instead. Oh no you didn’t. Oh yes I did. As my husband always says, “Didn’t want to. Had to.”
The inspiration for these Kimchi Reubens comes from a genius sandwich creation I had a few years ago at an Asian fusion restaurant in the Twin Cities. No, I haven’t been eating this sandwich for 22 years. I’ve only tried it once to be exact. But one bite was all I needed to get hooked. The garlic-y, spicy kimchi and tangy Sriracha mayo on buttery rye bread with tender corned beef and Swiss cheese oozing out the sides will make you do a happy dance in your kitchen.
Can I just call out the fact that this sandwich isn’t very pretty. I mean, kimchi alone just isn’t gorgeous. But don’t let the bulky, sloppy features of the sandwich turn you away because there is a silver lining here. Besides the flavor punch kimchi brings to anything you eat it on or with, it is extremely healthy. So pile on the kimchi, I say!
This Reuben is a bit of an indulgence, so make a half sandwich to keep it light. Or YOLO it and eat the whole thing. Either way, savor the unique combination of flavors!
- 4 slices pumpernickel rye bread
- 5 oz lean sliced corned beef, divided
- ⅔ cup kimchi, divided
- 1 ½ oz sliced swiss cheese, divided
- 2 tablespoons light mayonnaise
- 1 tsp sriracha sauce
- Lay the bread slices on a flat surface.
- Take 2 slices and top each with 2.5 oz sliced corned beef.
- Place ⅓ cup of kimchi over the corned beef.
- Place one ¾ oz slice of swiss cheese over each portion of kimchi.
- In a small bowl, mix the mayo and sriracha.
- Spread even amounts of the sriracha mayo on the other 2 slices of bread.
- Close the sandwiches by placing the slices with mayo over the slices topped with fixings.
- Spray a large skillet or sauté pan with cooking spray and place over medium-high heat.
- Once heated, place the sandwiches in the pan, cooking for about 3 minutes on each side or until the bread is toasted to your liking and the cheese is melted.
- Slice each sandwich in half and serve.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 421 Fat: 18g Carb: 33.9g Fiber: 3g Protein: 29g Sugar 2.2g Sodium: 723mg
Weight Watchers Points (calculated on member website)
WW: 12 Points Plus
Serving size: Half sandwich
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 211 Fat: 9g Carb: 16.9g Fiber: 1.5g Protein: 14.5g Sugar 1.1g Sodium: 361mg
Weight Watchers Points (calculated on member website)
WW: 6 Points Plus
Soup and Sandwich Recipe Roundup:
Tomato, Fennel, and White Bean Soup
Brussels Sprout, Bacon, and Gruyere Quesadillas with Apple Butter
Slow Cooker Split Pea and Ham Soup
Steamed Shrimp Po Boys with Cajun Vegetable Quinoa
Pulled Pork, Roasted Pear, and Gorgonzola Paninis
Chipotle Chicken, Butternut Squash, and Wild Rice Soup
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
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