Korean-flavored beef and kimchee update this classic pub favorite. Can’t find kimchee? Substitute sriracha-flavored sauerkraut instead.
- 1 tablespoon brown sugar
- 1 tablespoon rice or white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon finely chopped garlic
- 1/2 pound thinly sliced deli roast beef coarsely chopped
- 8 large slices white or rye bread
- 8 slices Swiss cheese
- 1 cup chopped and drained kimchee
- 1/2 cup mayonnaise
- 4 tablespoons butter
- Yield: 4 Servings
- Course: Lunch
- In small bowl, stir together brown sugar, vinegar, soy sauce, sesame oil, and garlic.
- Heat a 10-11” nonstick skillet over medium-high heat. Pour soy mixture into skillet. Cook and stir about 1 minute or until syrupy. Stir in roast beef until meat is coated with soy mixture; remove from heat. Place beef in medium bowl; wash skillet.
- For each Rueben, spread 1/2 tablespoon butter on one side of bread and 1 tablespoon mayonnaise other side of bread. Place 1 slice cheese, 2 tablespoons kimchee and 1/4 of the beef mixture on mayonnaise side of one slice of bread. Top meat with another 2 tablespoons of kimchee and another slice of cheese. Top with another slice of bread, mayonnaise-side down.
- Heat clean skillet over medium heat; place 2 sandwiches in pan. Cook until bread is toasted and golden brown, 2 to 3 minutes. Turn and cook until second side is golden brown and cheese is melted, pressing down on sandwich with spatula. Repeat with remaining sandwiches.