RECIPE: Kimchi Reuben

For the Creamy Gochujang | Mix all ingredients together until combined.

For the Sandwich | Butter the outside of both slices of swirl rye and place on a preheated flat-top over medium heat. Meanwhile, place the shaved corned beef on the flat top and cook until heated through, about 1–2 minutes. Top with the kimchi and the Swiss cheese, then cover with a lid until the cheese is melty.

Spread 1 tablespoon creamy gochujang onto the inside of each slice of toasted rye. Pile the melted corned beef, Swiss, and warm kimchi onto one slice of bread, then top with the remaining slice. Remove from the grill, cut in half, and serve immediately.