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Kimchi Reuben Sandwich

It would be difficult for me to definitively label a single sandwich as my favorite (even though Primanti’s fights hard for the title!). However, the iconic Reuben sandwich is most certainly in my top five.

I suppose I’m an unofficial Reuben connoisseur, since it’s very hard for me to not order one if I see it on a menu.

And I didn’t think you could improve upon the key combination of a reuben—that is, the interplay of tangy sauerkraut and Russian dressing with melted Swiss and smoky, salty pastrami—until I tried a kimchi Reuben.

kimchi reuben sandwiches with tofu pastrami and regular pastrami
Photo: Casey Barber

But it changed my life to the point where now I might be a little disappointed if my Reubens are made without kimchi henceforth.

The secret to the best kimchi Reuben

Here’s what I believe is the key to the greatest kimchi Reuben sandwich ever.

Instead of replacing the sauerkraut with kimchi, include the kimchi in addition to the sauerkraut.

I know that most people would simply substitute one fermented cabbage for the other—which is what I tried the first time I made a kimchi-fied version of a Reuben.

kimchi reuben sandwich with tofu pastrami
Photo: Casey Barber

But I firmly believe that some “whole is better than the sum of its parts” magic happens when you put both kimchi and sauerkraut in your Reuben.

This is a sandwich for true fermentation fans, since pretty much every element has been salted and cured in some way.

And if you add a kosher dill pickle on the side, even better!

kimchi reuben sandwich stacked on a plate
Photo: Casey Barber

How to make a kimchi Reuben

Here’s how I layer my kimchi Reuben for maximum flavor distribution:

  • toasted rye bread
  • sauerkraut
  • Russian dressing—it soaks into the kraut and really penetrates this way
  • pastrami, corned beef, or tofu pastrami
  • Swiss cheese

At this point, I like to throw the sandwich under the broiler to melt the cheese a bit. Then:

  • load it up with kimchi
  • and top with one more slice of toasted rye.
gif of making a kimchi reuben sandwich
GIF: Casey Barber

I have to give a little shoutout to my cousins over at Tender Soles Farm, whose housemade kimchi I use on my Reubens, and without whom this tasty journey would not have been possible.

See, I offered to shoot a few product photos for Kate and Rich at Tender Soles so they could more effectively market their insanely delicious kimchi.

So we bartered some free jars for free photos, and I honestly think I made out better on that deal.

If you’re ever passing through midcoast Maine, you should absolutely stop by Tender Soles or one of their local partners and pick up a jar for yourself.

kimchi reuben sandwiches with tofu pastrami and regular pastrami

But you should use whatever kimchi is fresh and available to you—spicy, mild, made with kelp, whatever.

And if you want to try and make it yourself, go right ahead! (I don’t have a recipe to recommend because I’m not even going to try and improve on the Tender Soles version.)

kimchi reuben sandwiches with tofu pastrami and regular pastrami

Kimchi Reuben Sandwich

Yield: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A kimchi Reuben is a sandwich for true fermentation fans. Made with both sauerkraut and kimchi, this variation is incredibly tangy and tasty. You may never go back to eating a regular Reuben again.

Ingredients

  • 4 slices rye bread
  • 1/3 to 1/2 cup sauerkraut
  • 4 tablespoons Russian dressing or Thousand Island dressing
  • 1/4 pound pastrami (or corned beef, if you prefer) or 4 slices tofu pastrami
  • 2-4 slices Swiss cheese (depending on how thick they're sliced)
  • 1/2 cup kimchi

Instructions

  1. Toast the slices of rye bread just until they've got a nice crunch going. Don't toast them to a deep brown or they'll shatter when you bite into the sandwich.
  2. Place 2 of the slices of bread on a small sheet pan that will fit in a toaster oven or under a broiler.
  3. Top each slice with half the sauerkraut, then spoon 2 tablespoons Russian dressing over each of the piles of kraut.
  4. Add pastrami or tofu pastrami, pressing it gently into the kraut.
  5. Top with Swiss—you might need 1 or 2 slices for each sandwich depending on how thick or thin they're sliced.
  6. Briefly broil the sandwiches in a toaster oven or under a broiler just until the cheese gets melty. Watch them like a hawk so they don't overcook.
  7. Top the melted cheese with the kimchi, then close up the sandwich with the remaining slices of bread.
  8. Slice each sandwich in half and enjoy heaven.
Nutrition Information:
Yield: 2 Serving Size: 1 sandwich
Amount Per Serving: Calories: 504Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 56mgSodium: 1140mgCarbohydrates: 35gFiber: 4gSugar: 10gProtein: 20g

The nutritional information above is computer-generated and only an estimate.

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