Tom Hunt loves kimchi so much he now makes his own, using surplus and seasonal vegetables, but you can also buy really delicious versions. Keen's Cheddar is a good environmental option as it's made using milk from pasture-fed cattle. It's potent flavour and salty tang work so well with spicy kimchi.
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Preheat a griddle pan and a small heavy-based pan (to use as a weight) on two separate hobs over a medium-low heat. Meanwhile, pack the grated Cheddar onto two large slices of spelt sourdough. Distribute the kimchi evenly over the surface, then press the remaining slices of sourdough on top. Brush with ½ the oil, fip and place both sandwiches on the hot griddle oil-side down (you may need to do this one by one). Brush the tops with the remaining 1 tbsp oil, cover each sandwich with a piece of baking parchment and put the hot pan on top. Keep an eye on them and adjust the heat so that the bread doesn’t burn.
After 3-5 minutes, when the bread is nicely browned, fip the toasties, put the parchment and weight on top again and cook for a further 3-5 minutes until browned and the cheese has melted. Flip a third time if necessary. Halve and enjoy immediately, while the cheese is gooey.
Typical values per serving when made using specific products in recipe
Energy | 2,102kJ/ 505kcals |
|---|---|
Fat | 35g |
Saturated Fat | 17g |
Carbohydrates | 23g |
Sugars | 1.1g |
Fibre | 2.6g |
Protein | 24g |
Salt | 1.6g |
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