Kimchi Rachel Sandwich by Foodie’s Chef Laura Brennan
October 21, 2022
OK...What’s a ‘Rachel’ sandwich, you ask? It’s the classic ‘Reuben’ sandwich with sliced turkey substituted for the usual corned beef. I guess it’s ‘lighter fare’ for the Ladies; hence the ‘ladies’ name. Setting all that aside for the moment, I envisioned a classic, warm & toasted deli sandwich imbued with the subtly spicy flavors of Korea. Here, Gochujang chili paste** and Kimchi pickled cabbage*** replace the traditional Thousand Island Dressing and Sauerkraut.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Ingredients
For two sandwiches:
4 slices rye, dark rye or marble rye bread
1⁄4 plus 2 tablespoons prepared mayonnaise
3 tablespoons Korean Gochujang chili paste**
1 cup Kimchi*** (drained if very juicy and patted dry on paper towels)
8 ounces turkey, sliced paper-thin
8 slices Swiss cheese, sliced paper-thin as well (about 4 ounces)
4 teaspoons softened butter, plus 1-2 tablespoons more for cooking the sandwiches
1 tablespoon olive or other vegetable oil
1⁄2 sheet parchment paper (or plastic wrap), spread out on a 1⁄2 sheet pan
Directions
**Gochujang chili paste is a thick, sweet, savory and spicy fermented condiment
***Kimchi is a traditional dish of salted, fermented vegetables, usually made with napa cabbage and other vegetables
Mix the mayonnaise and the Gochujang paste together and set aside.
Divide the 4 teaspoons softened butter and spread on the 4 slices of bread. Spread the parchment paper (or plastic wrap) on a sheet pan and place the 4 slices of buttered bread, buttered-sidedown on the parchment (or plastic).
Build the sandwiches:
Spread the Gochujang mayonnaise equally on the 4 slices of (upside-down) buttered bread.
Divide the Kimchi cabbage between 2 slices of buttered bread.
Layer 2 slices Swiss cheese on top.
Layer the turkey on top of the cheese, dividing the 8-ounces of turkey between the 2 sandwiches.
Layer with two more slices of cheese on each sandwich.
Top each sandwich with the remaining 2 pieces of buttered bread. Buttered-side up and Gochujang- side on the inside.
Heat a sauté pan over medium-low heat. Add the tablespoon of oil and swirl to coat bottom of pan.
Now add 1 tablespoon of butter and swirl to melt the butter. Carefully add the 2 sandwiches to the
pan. Press down gently. Cook until bread is browned and crisp and cheese is ‘melty’. Flip sandwich over and toast the other side.
you may or may not need to add another tablespoon of butter to the pan when you flip it over. Let sandwiches rest’ for 2-3 minutes before cutting them in half. (Use a serrated knife for best results.)
Serve with potato chips and/or crispy veggies on the side.
