Corned Beef and Kimchi Sandwiches
It is amazing how quickly life can change. While I was working on this recipe over the weekend, Anthony questioned whether or not people would know where to buy kimchi. I laughed and told him every grocery store in America carries kimchi and that these ingredients would be SO simple to find. Fast forward to last night at the grocery store and it is an image all too familiar in America; empty shelves, panicked shoppers, stressed-out parents, and wide-eyed clerks.
In light of all the scary things that are happening in the world, life does move on and we adapt. Some friends from college and I spent two hours last night on a zoom call, we dubbed it our “digital happy hour”. It was the first time we had all been together since my wedding in 2018 and I didn’t realize it at the time but I really needed it, even if I did drink too much.
In the spirit of progress, I’m sharing this recipe. If you have everything at your house, awesome. If you don’t please just save this for our post-pandemic life. Don’t leave your house unless you really need to. The kimchi cuts through the fattiness of the corned beef with hits of heat and funk. I had a little leftover corned beef this morning so I made this again. It was a weird breakfast but tasted so good and I’d like to think that the punch of probiotics is keeping me healthy.
Corned Beef and Kimchi Panini
Ingredients
4 Rye Bread
Mayonaise
4 slices Swiss Cheese
Leftover Corned Beef, shredded
Kimchi
Directions
Heat a skillet over medium-high and spread some mayonnaise on one side of each piece of bread.
TO build the sandwich, place a piece of bread in the skillet, greased side down. Lay cheese, corned beef, kimchi, cheese, bread. place a piece of foil over the sandwich a place another heavy skillet on top of it to compressed the sandwich. Toast until each side is golden brown.
Transfer the sandwich to a plate and allow it to rest for one minute. slice and serve.
