3 tablespoons canola mayonnaise
2 tablespoons minced shallots
2 tablespoons minced dill pickles
1 tablespoon unsalted ketchup
1/2 teaspoon freshly ground black pepper
8 (3/4-ounce) slices rye bread
4 ounces thinly sliced lower-sodium roast beef (such as Boar's Head)
2 ounces thinly sliced lower-sodium corned beef (such as Boar's Head)
2 ounces Swiss cheese, shredded (about 1/2 cup)
2/3 cup kimchi, drained and thinly sliced
Cooking spray
1. Combine first 5 ingredients in a small bowl, stirring well. Spread 1 1/2 tablespoons mayonnaise mixture over 1 side of each of 4 bread slices. Top each with 1 ounce roast beef, 1/2 ounce corned beef, and 2 tablespoons cheese. Top each sandwich with one-fourth of the kimchi and 1 bread slice.
2. Heat a large skillet over medium heat. Generously coat both sides of sandwiches with cooking spray. Arrange sandwiches in pan; cook 6 minutes or until lightly browned on both sides, turning once.
2 tablespoons minced shallots
2 tablespoons minced dill pickles
1 tablespoon unsalted ketchup
1/2 teaspoon freshly ground black pepper
8 (3/4-ounce) slices rye bread
4 ounces thinly sliced lower-sodium roast beef (such as Boar's Head)
2 ounces thinly sliced lower-sodium corned beef (such as Boar's Head)
2 ounces Swiss cheese, shredded (about 1/2 cup)
2/3 cup kimchi, drained and thinly sliced
Cooking spray
1. Combine first 5 ingredients in a small bowl, stirring well. Spread 1 1/2 tablespoons mayonnaise mixture over 1 side of each of 4 bread slices. Top each with 1 ounce roast beef, 1/2 ounce corned beef, and 2 tablespoons cheese. Top each sandwich with one-fourth of the kimchi and 1 bread slice.
2. Heat a large skillet over medium heat. Generously coat both sides of sandwiches with cooking spray. Arrange sandwiches in pan; cook 6 minutes or until lightly browned on both sides, turning once.
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