Old World Naturals Slow-Cooked Uncured Corned Beef
kimchi reuben with sriracha mayonnaise
|1 pkg.||Slow-Cooked Uncured Corned Beef|
|4 slices||rye or pumpernickel bread|
|6 slices||Emmental cheese|
|6 oz.||kimchi drained and roughly chopped|
|1 tsp.||sriracha hot sauce|
|1 T.||thinly sliced scallion|
|1 tsp.||sesame oil|
|2 T.||butter room temp|
TO MAKE THE SRIRACHA MAYO: Whisk the MAYO, SCALLIONS, SESAME OIL and SRIRACHA together and let chill in the refrigerator while assembling the Rueben.
Place a cast iron pan or griddle over medium heat.
COOK AND ASSEMBLE THE REUBEN:
1. Spread the BUTTER on one side of each piece of BREAD.
2. Place 3 slices of CHEESE on one of the unbuttered sides of bread with the KIMCHI on top of the cheese (this will help keep the liquid from the KIMCHI from soaking through the bread).
3. Liberally spread SRIRACHA MAYO and stack the CORNED BEEF on the remaining (unbuttered side) slice of bread.
4. Cook with the buttered sides down until the cheese starts to melt. Then combine the sides and press with a spatula, flip, and press the other side. Remove and cut in half while warm and serve.