We’re breaking down borders with this one. This sandwich is essentially a turkey reuben with kimchi (Korean fermented cabbage) in place of the traditional German sauerkraut. I’m not an expert on either, but kimchi is definitely worth playing around with if you can get your hands on some. You can even make your own. Kimchi delivers a similar acidic and salty punch like sauerkraut, but while sauerkraut has a stronger, distinctive pungency (“sauer” is German for “sour”), kimchi takes on a more rounded flavor with additions like garlic, ginger, scallions, umami-rich fish sauce, and a kick of spicy red pepper. The other thing I love is the vibrant variety of veggies and crunchier textures in kimchi, which is satisfying all on its own.
Then there’s the Russian dressing. I didn’t put “reuben” in the name so as not to commit heresy in the eyes of all my New Yorkers, but that’s the driving idea. The sauce comes together in seconds, and you can make a large batch to use later for slathering on burgers, dipping vegetables or almost anything your heart desires.
Smoked turkey and Swiss (such as Emmental, Jarlsberg, Gruyere) are a fool-proof meat and cheese combo, but try corned beef for a more traditional reuben, or swap the Swiss for provolone or fontina. Use any whole grain bread, traditional rye, or sourdough.
Smoked Turkey and Kimchi Melt
Notes
*For a large batch of dressing: Whisk 2 Tbsp grated onion, 1/2 cup mayonnaise, 1/4 cup ketchup, 1 Tbsp Worcestershire sauce, juice from 1/2 lemon, 1/4 tsp smoked paprika, chili sauce and/or ground black or red pepper, to taste. Store extra sauce refrigerated in a sealed container.
Ingredients
- 2 slices whole grain or rye bread
- 2-3 slices smoked turkey breast
- ~2 Tbsp Kimchi, excess liquid removed, chopped
- sliced Swiss cheese (such as Emmental or Gruyère) or provolone
Russian dressing (single serving):*
- ~1/2 tsp finely minced or grated yellow onion
- 1.5 tsp mayo
- 3/4 tsp ketchup
- 1/4 tsp Worcestershire sauce
- splash fresh lemon juice
- pinch smoked paprika
- ground black or red pepper, to taste
Instructions
- In a small bowl, mix the ingredients for the dressing.*
- Heat a grill pan, skillet, or panini press to medium-low heat.
- Spread the Russian dressing on one side of each slice of bread. Layer turkey, chopped Kimchi, and cheese. If desired, spread a light coat of butter or additional mayo on the outside of the sandwich for grilling (optional).
- Toast in the grill pan/skillet with a weight on top (such as the bottom of another small skillet). Flip and toast the other side until golden and cheese is melted. Slice and serve.