Lunch
Kimchi and Chipotle Grilled Cheese
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.
Method
- 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.
- Spread one side of each slice of bread with mayonnaise.
- Combine the shredded cheese in a medium-sized bowl.
- 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.
- 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.
