Kielbasa Sandwiches With Cheddar & Pickled Cabbage Slaw

Step 1: Heat a large skillet over medium heat until hot. Split the rolls horizontally to within 1/2 inch of the other side. Brush the cut surfaces with the olive oil. Reduce the heat to medium-low; place the rolls, cut side down, in the skillet, 2 at a time, and cook for about 1 minute, or until they just begin to brown. Transfer to a platter and set aside.

Step 2: Meanwhile, cut the kielbasa crosswise into 4 pieces and split it horizontally.

Step 3: Thinly slice the cheese.

Step 4: Add the kielbasa, cut side down to the same skillet and cook over medium-low heat for about 5 minutes, or until browned. Turn and cook for about 5 minutes more, or until the other side has browned.

Step 5: Top the kielbasa with the kimchi and cheese; cover the skillet and cook for about 1 minute, or just until the cheese has melted. Transfer the kielbasa pieces to the rolls and serve.

TO MAKE THE KIMCHI

Step 6: Trim off the core end of the cabbage. Split each leaf lengthwise and cut it crosswise into 1 1/2 inch ribbons (about 4 cups). Combine the cabbage and salt in a nonreactive bowl and set aside at room temperature for 2 hours.

Step 7: Bring the vinegar, sugar, paprika, and cayenne to a boil over high heat in a small saucepan.

Step 8: Meanwhile, finely chop the bell pepper (about 1/2 cup) and transfer it to a medium bowl. Trim and thinly slice the scallions (a heaping 1/3 cup) and peel and Microplane-grate the ginger (about 1 tablespoon); transfer each to the bowl with the bell pepper as it is prepared. Press the garlic (about 1 teaspoon) into the bowl.

Step 9: Drain, rinse, and thoroughly dry the cabbage; add it to the bell pepper mixture along with the vinegar mixture and stir until thoroughly combined. Pack the kimchi into a nonreactive bowl or jar, cover, refrigerate until you are ready to use it. Kimchi will keep in the refrigerator for about 1 week. (Makes 2 cups)