Give your day-after-Thanksgiving sandwich a modern update with global ingredients. The robust flavors of nutty sesame oil, tangy-garlicky-pungent kimchi, and salty-sweet white miso create a turkey sandwich like you’ve never had before. The sandwich also feeds your gut healthy probiotics (from kimchi, yogurt, and miso) as well as prebiotics (from the bread) to keep the good bacteria happy and well-fed. Tuck this recipe away in your go-to files and use it year-round with leftover roasted or rotisserie chicken.
1 1/2 cups very thinly sliced red cabbage
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1/3 cup very thinly sliced kimchi
1/3 cup plain 2% reduced-fat Greek yogurt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white miso
8 (1-oz.) 100% whole-wheat bread slices, toasted
12 ounces sliced skinless roasted turkey breast
Calcium 8% DV
Potassium 11% DV
Added sugars 2g
How to Make It
Combine cabbage, vinegar, and sesame oil in a medium bowl; toss well to coat. Add kimchi; toss well to combine. Let stand 10 minutes.
Meanwhile, whisk together yogurt, olive oil, and miso until smooth.
Spread about 2 tablespoons yogurt mixture on each of 4 bread slices. Top each with 3 ounces turkey and about 1/3 cup kimchi slaw. Cover with remaining 4 bread slices.
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