Kimchi Double Cheese Toasties
10m
prep time
20m
total time
Easy
level
7
ingredients
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 for lunch or brunch.
Method
Based on 2 servings, adjust as needed.
Step 1
Combine the cheddarwith the emmental or mozzarella and the spring onions in a small bowl.
Step 2
Spread the mayonnaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi.
Step 3
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.
- Ingredients
- Based on 2 servings
-
3 Spring Onions, trimmed and sliced 1 x Sainsbury's Spring Onions Bunch 100g -
2tbsp Mayonnaise 1 x Sainsbury's Mayonnaise, Thick & Creamy 500ml -
180g Kimchi, drained 1 x Vadasz Raw Kimchi 400g -
4 slices White Sourdough 1 x Jason's Sourdough The Great White Bread 450g -
100g Mature Cheddar, grated 1 x Sainsbury's British Mature Grated Cheddar Cheese 250g -
1tsp Sesame Seeds 1 x Sainsbury's Sesame Seeds 100g -
70g Emmental, or mozzarella, grated 1 x Sainsbury's Emmental Cheese Slices 250g
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