Waitrose and Partners
Kimcheese toastie

Kimcheese toastie

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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Vegetarian
  • Serves2
  • CourseSnack
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 300g No.1 Keen’s Mature Cheddar, coarsely grated
  • 4 spelt sourdough slices
  • 6 tbsp kimchi
  • 2 tbsp Vegetable oil

Method

  1. 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.

  2. 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.

Nutritional

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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