Kim Chi Reuben

Featured in the Honolulu Star-Advertiser on July 9, 2014.



Kim Chi Reuben

  • 1 teaspoon, unsalted butter
  • 2 tablespoons Napa cabbage kimchi, squeezed, drained and coarsely chopped
  • 2 tablespoons sauerkraut, squeezed, drained and coarsely chopped
  • 1 tablespoon thousand islands dressing
  • Drop of sesame oil, optional
  • 2 slices marble rye bread
  • 1 slice Havarti cheese, may substitute with Swiss
  • 1/4 pound thinly sliced turkey pastrami


  1. In a saute pan over medium-high, melt butter and cook until it bubbles.
  2. Add kimchi and sauerkraut and saute until most of the moisture has evaporated, about 2-3 minutes; set aside.
  3. To the thousand islands dressing, mix optional sesame oil.
  4. To assemble sandwich, spread dressing evenly on each slice of bread, top with meat, kim chi mixture and cheese.
  5. Place in sandwich press or toaster oven and toast for 2-4 minutes until cheese is melted and bread lightly toasted and crisp.

Makes 2 half sandwiches.

Approximate Nutrient Analysis per serving:
300 calories, 16 g fat, 6 g saturated fat, 55 mg cholesterol, 1200 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g sugar, 16 g protein


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