I had still had some corned beef left over and with corned beef, cabbage and kimchi burritos and reuben sandwiches on my mind, I naturally thought about combing them to create the kimchi reuben sandwich. This reuben sandwich has two forms of fermented cabbage with the sauerkraut and the kimchi and the combination is pretty amazing. The sauekraut brings a nice light tanginess and the kimchi brings some flavour packed heat. As with the regular reuben, you have to be concerned about the amount of liquid going into the sandwich and I find the best way to deal with it is to lightly saute the sauekraut and kimchi to remove any excess moisture. I have to say that I quite enjoyed the heat that the kimchi added to the sandwich and the kimchi went particularly well with the creamy Russian dressing to which I added a touch of gochujang.
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