A New Sandwich: The KHC

I think I invented this the other week. Not sure I’ve named it right, yet, but KHC sounds good so far.

I made it on a toasted brioche roll at first, but subsequently made it on sourdough toast and it’s good there too. I’d venture it works on crappy white bread toasted too.

It has one ingredient that folks usually love or hate. If you’re not in love, then this isn’t the sandwich for you. If it is, read on.

It’s a simple sandwich; you mostly just need the ingredients. Here it goes.

Brioche roll — toast it. Something that looks kinda like this:

Then add on each side of the roll a slathering of plain store-bought humus. I haven’t tried other humus flavors yet, but that might be OK. (This is H).

Then add a nice layer on the bottom of Kimchi. I might try other brands, but I would highly recommend this specific Mat Kimchi brand.

For me, it’s better than others. It’s a little sweet, which I like. (This is K). I suppose the Kimchi is kinda playing the role of Harissa, but I mean Kimchi is just plain better in this case.

Then take some thin or moderately thin sliced English or Persian cucumber and put on the other side of the roll (or toast if you didn’t get the roll) and then close it up and put it on a plate, cut it in half if you want and eat it. (Um C).

I did it a couple times with tobiko on it too and that worked well, but isn’t really necessary. I like the way the tobiko pops, but honestly the sandwich is salty enough with the other items already.

The first time I made this I liked it so much, I made the samething for lunch the next 2 days.

Enjoy.