Kimchi Reuben Sandwich

Ingredients

• 1 tablespoon butter room temperature
• 1 teaspoon korean honey citron tea paste 
• 1 tablespoon horse radish 
• 0.5  juice of lemon 
• 0.3 cup catsup 
• 2 tablespoons kimchi drained coarsely chopped
• 0.3 cup mayonnaise 
• 2 tablespoons onion grated
• 0.3 teaspoon paprika 
• 2 slices rye lightly toasted
• 1 serving salt and pepper to taste
• 2 tablespoons sauerkraut drained coarsely chopped
• 1 tablespoon russian dressing 
• 0.3 cup cup heavy whipping cream sour
• 0.5 cup swiss shredded room temperature
• 1 tablespoon worcestershire sauce 
• 2 ounces warm shredded cooked sliced

Equipment

• frying pan
• grill

Directions

1. Melt the butter in a pan over medium heat until it bubbles, add the kimchi and sauerkraut and saute until most of the moisture has evaporated, about 2-3 minutes.
2. Heat a clean non-stick pan over medium heat.Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with half of the kimchi and sauerkraut, half of the russian dressing, the corned beef, the remaining russian dressing, kimchi and sauerkraut, cheese and finally the other slice of bread.
3. Add thesandwich to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes per side.