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Three kimchi double-cheese toasties

Kimchi double-cheese toasties

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Add a spicy, sour tang to a cheese toastie with kimchi. The Korean fermented cabbage is a favourite ingredient of ours – it’s especially good in this toastie

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal788
fat42g
saturates19g
carbs63g
sugars6g
fibre5g
protein37g
salt4.4g
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Ingredients

  • 100g mature cheddar, grated
  • 70g emmental or mozzarella, grated
  • 3 spring onions, trimmed and sliced
  • 2 tbsp mayonnaise
  • 4 slices white sourdough
  • 180g kimchi, drained
  • 1 tsp sesame seeds (optional)

Method

  • STEP 1

    Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.

  • STEP 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.

Recipe tips

If you can’t find kimchi at your local supermarket or fancy making your own, make your own following kimchi recipe.
Keep an eye on the toasties – don’t be tempted to turn the heat up too high, or they will catch and burn. Always weigh them down with something heavy, like a saucepan, to ensure even browning.

Goes well with

Recipe from Good Food magazine, October 2021

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