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Smoked Gouda, Kimchi, and Turkey Melt


Smoked Gouda, Kimchi, and Turkey Melt

Elaine Khosrova
Tangy kimchi—a fermented cabbage mixture that comes in varying degrees of spiciness—provides a bright flavor to complement melted cheese and roast turkey in this open-face sandwich. Kimchi is increasingly available in specialty food markets, but if you can’t find it, substitute good-quality red cabbage sauerkraut for a similar zing. Multiply the ingredient amounts as needed to make more sandwiches.
Servings 4


  • 1 thick slice pumpernickel bread
  • 2 tablespoons mayonnaise
  • 1 tablespoon coarse-grain honey mustard
  • 3 ounces sliced roasted turkey
  • 3 tablespoons mild red cabbage kimchi
  • 1 thin slice sweet onion
  • ¼ cup fresh pea radish, or alfalfa sprouts
  • 2 thick slices tomato
  • 2 ounces smoked Gouda thinly sliced
  • Freshly ground black pepper


  • ► Toast the pumpernickel. Meanwhile, in a small bowl combine the mayonnaise and mustard until blended.
  • ► Spread the mayonnaise mixture on the bread, and top with the turkey slices. Next, layer the kimchi, sweet onion, and sprouts.
  • ► Heat the broiler. Arrange the tomato slices, slightly overlapping, on a baking sheet. Layer the cheese slices on top of the tomato. Broil just until the cheese melts. With a metal spatula, transfer the tomato topped with cheese to cover the sprouts and complete the sandwich. Season to taste with black pepper and serve.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

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