Vegan (or not) kimchi tuna melt

If you didn't already know, you can make a vegetarian tuna salad with mashed garbanzo means instead of tuna and the flavor profile and texture are almost identical. This takes the concept and elevates it more with kimchi. It's a kinda-healthy-kinda-indulgent, unique, delicious lunch!

Kimchi "tuna" salad:

1 cup kimchi, chopped up, retain the juices
1 15-ounce can garbanzo beans (or 2-3 cans tuna), drained
1/3 cup mayonnaise (vegan or non vegan)
1 TBSP rice vinegar
Dash of fish sauce (optional but highly recommended)
1-2 TBSP dijon or Korean mustard
2 celery ribs, chopped
2 scallions, sliced
1 1/2 tsp toasted sesame oil

3/4-1 tsp ginger grated with a microplane

Small handful sesame seeds, shelled sunflower seeds, or a combination

For the sandwiches:

Good sandwich bread (I recommend good artisnal sourdough, but any sandwich bread will do)
Cheese (vegan or normal): sharp cheddar, grueyere, or brie are all great options

Bonito flakes (nori strips are a good vegan substution)
Veggies (optional) (quick pickled carrots or cucumbers, sprouts, fried plantains, smashed avacado, or sliced jalepenos are all great)

Soft fried egg (optional)

Optional step: if kimchi has too much of a bite, you can caramelize it a little on the stovetop before making the "tuna" salad. This will sweeten and mellow the kimchi a fair amount. 

Combine garbanzos, mayo, vinegar, fish sauce, and mustard in a medium mixing bowl. Mash with a potato masher until you get a tuna salad consistency.

Stir in kimchi (caramelized or raw -- and don't forget the juices), celery, scallions, sesame oil, ginger, and seeds. Adjust flavors to taste. 

Make the sandwiches like any tuna melt: heat a skillet and brush bread with oil or some butter, add tuna salad and cheese and cook until bread is toasted and cheese is melted. 

Remove from heat, open sandwich up, add bonito flakes to taste, veggies, and egg (if using). Put the sandwich back together and enjoy!