We love a great Reuben and we really love exploring our Oregon rivers along with the communities around them. So our sandwich recipe has a delicious local twist, with Choi’s White Napa Kimchi, Seoul Kimchi Sweet and Spicy Hot Sauce, La Mariposa Chubut cheese and Portland Ketchup, all on toasty grilled MoC Marble Rye Bread. Yum!
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 10-15 minutes
Ingredients
8 slices MoC Marble Rye Bread
¼ c butter, softened
½ c Russian dressing*
8 slices La Mariposa Chubut cheese, or other
1.5 lb deli corned beef, sliced thin
1 c Choi’s White Napa Kimchi (mild)
Russian Dressing:
½ c mayo
3 T Portland ketchup
2 T Beaver horseradish, prepared
2 t Worcestershire
1 T sugar
¼ t paprika
Pinch salt and pepper
Dash Seoul Kimchi Hot Sauce or other
Steps
In large nonstick skillet over medium heat melt half of butter. Brown bread lightly in pan on both sides. Add 1 T dressing to bottom slices. Remove from pan. Heat corned beef in pan quickly with a little more butter. Add to sandwiches, topping with cheese slices. Heat kimchi briefly in pan and add to sandwiches. Add dressing to inside of each top slice of bread; add to sandwich. Return sandwiches to pan over medium low heat with remaining butter and cook until warmed through and browned well. Serve immediately with fries or chips.
