The reuben is my most favorite sandwich of all time, and this variation was phenomenal. If you’ve never tried kimchi, don’t be scared – it isn’t much different from sauerkraut, but lends a spicier flavor.
I enjoy rye bread, but finding options at the store that aren’t loaded with scary ingredients is quite a task! So I used this bread by Food for Life. It is great!
The trick with these is to heat the skillet just below medium heat (my stove goes from 1-10 and I set it to 4) – cooking each side for several minutes to allow the sandwich to heat through without burning the bread. Here’s the assembly process:
Easy stuff, huh? This is a quick and easy dinner. I served the sandwich with some roasted veggies.
The Recipe
Kimchi Reubens
Adapted from Cooking Light
Makes 4 Sandwiches
Ingredients
Directions
Nutrition: 1/4th recipe – 418 calories, Fat 12.4g, Carbs 36.5g, Protein 34g