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Kimchi double-cheese toasties

Name: Kimchi double-cheese toasties
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
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)

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

20 min total 10 min prep 10 min cook 2 788 cal

Ingredients

2 serv.

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)

Instructions

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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.