Kimchi double-cheese toasties
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
You absolutely have to try these kimchi double cheese toasties because they're honestly one of my favorite quick lunches. The beauty of this recipe is that it comes together in just twenty minutes total, making it perfect for those days when you want something delicious but don't have much time. I love how the spicy, funky kimchi cuts through the richness of the melted cheddar and emmental, and that ginger in the kimchi is fantastic for digestion. Plus, you probably have most of these ingredients on hand already, which means minimal shopping and maximum flavor. Trust me, these toasties are about to become a regular in your rotation.
Ella x
Ingredients
- 100 gmature cheddar grated
- 70 gemmental or mozzarella(grated)
- 13 spring onions trimmed and sliced
- 2 tbspmayonnaise
- 4 sliceswhite sourdough
- 180 gkimchi drained
- 1 tspsesame seeds(optional)
Detail level
Instructions
- 1
Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.
- 2
Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve. Twist it BLUE CHEESE Swap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour. LEFTOVER KIMCHI Use any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip – just blitz in a food processor with some soured cream and soft cheese until smooth.
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