Nyc Melting Pot Reubens

• 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.

canola mayonnaise, shallots, dill pickles, unsalted ketchup, freshly ground black pepper, rye bread, lower, lower, swiss cheese, cooking spray

Taken from www.myrecipes.com/recipe/nyc-melting-pot-reubens (may not work)