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NYC Melting Pot Reubens

Hands-on time 24 mins
Total time 24 mins
Yield

Serves 4 (serving size: 1 sandwich)

Kimchi gives this Big Apple classic Asian pungency.

Ingredients

  • 3 tablespoons canola mayonnaise
  • 2 tablespoons minced shallots
  • 2 tablespoons minced dill pickles
  • 1 tablespoon unsalted ketchup
  • 1/2 teaspoon freshly ground black pepper
  • 8 (3/4-ounce) slices rye bread
  • 4 ounces thinly sliced lower-sodium roast beef (such as Boar's Head)
  • 2 ounces thinly sliced lower-sodium corned beef (such as Boar's Head)
  • 2 ounces Swiss cheese, shredded (about 1/2 cup)
  • 2/3 cup kimchi, drained and thinly sliced
  • Cooking spray

Nutrition Information

  • calories 270
  • fat 10.2 g
  • satfat 3.6 g
  • monofat 3.8 g
  • polyfat 1.5 g
  • protein 18 g
  • carbohydrate 25 g
  • fiber 3 g
  • cholesterol 36 mg
  • iron 2 mg
  • sodium 799 mg
  • calcium 147 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl, stirring well. Spread 1 1/2 tablespoons mayonnaise mixture over 1 side of each of 4 bread slices. Top each with 1 ounce roast beef, 1/2 ounce corned beef, and 2 tablespoons cheese. Top each sandwich with one-fourth of the kimchi and 1 bread slice.

  2. Heat a large skillet over medium heat. Generously coat both sides of sandwiches with cooking spray. Arrange sandwiches in pan; cook 6 minutes or until lightly browned on both sides, turning once.