A couple of weeks ago I used some leftover corned beef to make reuben sandwiches and they reminded me of the rachel sandwich, which is essentially a reuben sandwich that uses turkey rather than corned beef. Last week when I roasted a turkey breast to make the roast turkey sandwich with artichoke tapenade, caramelized onions and roasted red peppers I made sure to save some to make a few rachel sandwiches and to try something new, adding kimchi! Kimchi is a spicy Korean fermented cabbage and it seems only natural to combine it with the sauerkraut since it is also a fermented cabbage. One issue with adding the kimchi is that kimchi can have a bit of liquid on it and since you don't want a soggy sandwich it is a good idea to saute it a bit before adding it to the sandwich. I have to say that this is one tasty sandwich and with it we are off to a great start to April, the national grilled cheese month! I served the kimchi rachel sandwiches with some sweet potato chips which pair well with the spicy kimchi.
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