St. Patrick’s day leftovers: Kimchi Reuben Sandwich
Most American families (even the non-Irish ones) enjoy celebrating St. Patrick’s day. The green beer, green clothes and joyous “Kiss me, I’m Irish” spirit brings Americans of all ethnicities together. After you have sat down to your homemade traditional corned beef and cabbage meal, there’s the question of what to do with the leftovers.
I would like to suggest you try out a Kimchi Reuben sandwich with a side of sweet-potato french fries to put some Korean flavor in your St. Patrick’s day leftovers.
This recipe was originally featured in a video I posted on YouTube in September 2008. The recipe starts at the 1:39 mark.
Kimchi Reuben Sandwich
2 slices New York rye bread
1-2 tbsp mayonnaise or Russian dressing
1/4 cup well-drained, cabbage kimchi
2 thin slices Swiss cheese
3-4 oz. thinly sliced corned beef or pastrami*
Spread mayonnaise each slice of bread evenly to the edges on one side.
Building the sandwich:
First add a slice of cheese to each piece of bread. Put the corned beef on one side and the kimchi on the other and put them together.
I usually cut the sandwich in half on a diagonal to serve.
*There isn’t much of a difference between corned beef and pastrami. Pastrami is corned beef which has black peppercorns, seasoned salt, garlic, basil, and allspice added for flavor.