I have been making Kimchi Turkey Reuben sandwiches for quite some time. The recipe first started when I didn’t happen to have any sauerkraut in the house, but did have kimchi on-hand. Both are types of fermented cabbage, so it seemed to make sense. It worked out great, and I have changed very little since that first time. I just chop the kimchi now, so that it is easier to eat in a sandwich.
As you can see, I put almost as much kimchi as turkey in this twist on the Reuben. It adds a nice crunch & I like the spice it adds too. Kimchi is also widely available in mild, if you don’t like the heat.
I actually rarely have Russian dressing in the house, so I mix my own. It’s easy (recipe below).
You may just find yourself making these all the time. It is one of my favorite sandwiches, and a great way to serve something a little different without going too far out of the comfort zones of your friends and family. You may just make them kimchi converts.
- Kaiser Rolls
- Swiss Cheese
- Russian Dressing
- shaved turkey
- Preheat Panini Press or griddle on med.
- Chop kimchi into narrow pieces.
- Open each roll and slather bottom piece with dressing, top with a couple ounces of turkey, then evenly add a generous layer of chopped kimchi . Top each with a couple slices of swiss cheese and replace top of roll.
- Butter the top and bottom. Grill until bread is crisp and cheese is nicely melted.
- Slice in half and serve.