Korean Ruben

Rubens are a deli classic, and I have messed with them before. Do you remember my Ruben eggroll? Well, I went to Korea for some spicy flavors. I kept some things: the marble rye, corned beef, and Swiss. So familiar yet very different. I hope you like it.

4 slices marble rye bread
5 ounces lean corned beef
6 slices Swiss cheese
6 ounces kimchi
4 ounces Thousand Island dressing
2 teaspoons gochujang paste
2 ounces softened butter

Butter outside of bread.

Mix gochujang paste and Thousand Island dressing.

Coat inside of bread with Thousand Island mixture.

Place 2 pieces of bread in skillet butter side down.

Place 1 1/2 slices of Swiss on bread.

Add 1 1/2 ounces of corned beef.

Add a layer of kimchi.

Add 1 1/2 slices of Swiss.

Top with the second piece of bread, butter side up.

Cook on medium until golden brown; then flip and cook until golden brown on the bottom. The

One Comment Add yours

  1. Love the Korean take.


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