NYC Melting Pot Reubens

Kimchi gives this Big Apple classic Asian pungency.

Yield: Serves 4 (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 24 Minutes
Total: 24 Minutes

Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 10.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 18g
  • Carbohydrate: 25g
  • Fiber: 3g
  • Cholesterol: 36mg
  • Iron: 2mg
  • Sodium: 799mg
  • Calcium: 147mg


  • 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


  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

NYC Melting Pot Reubens Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy