NYC Melting Pot Reubens

Kimchi gives this Big Apple classic Asian pungency.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
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

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

Preparation

  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.
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