lunch
Kimchi and Chipotle Grilled Cheese
Info
Spicy kimchi pan-fried with our smoky chipotle chilli flakes - the ultimate Korean-Mexican fusion. This sourdough toastie is made with Cheddar for nuttiness, and mozzarella for the ultimate melty cheese pull.
Ingredients
Method
Ingredients
- 4 slices sourdough
- 100g grated Cheddar
- 70g grated mozzarella
- 2 tsp neutral oil
- 2 tsp chipotle flakes
- 180g kimchi
- 3 tbsp mayonnaise
Method
1. Heat the oil in a small frying pan over a medium heart. Add the chipotle flakes and sizzle for 30 seconds. Add the kimchi and stir fry for 2-3 minutes until most of the moisture has been removed. Take off the heat and set aside.
2. Spread one side of each slice of bread with mayonnaise.
3. Combine the shredded cheese in a medium-sized bowl.
4. Top 2 of the slices (plain sides) with ¼ each of the cheese mix. Top the cheese with the kimchi. Sprinkle the remaining cheese over the kimchi. Top with the remaining slices of bread, mayonnaise sides facing out.
5. Heat a large frying pan over a medium heat. Fry the sandwiches until golden on both sides. You can add a little water to the pan and cover with a lid for a few minutes to help melt the cheese.
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