Kimchi cheese toastie
Serves: 2
Prep time: 10 minsTotal time: 
Kimchi cheese toastie
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 50g extra mature cheddar, coarsely grated
- 50g grated mozzarella
- 4 slices sourdough bread
- 100g drained kimchi
- 25g softened unsalted butter
Step by step
- Mix the two cheeses together. Lay 2 slices of sourdough on a board and top each one with a quarter of the cheese mix.
- Spoon the kimchi evenly on top, then add the rest of the cheese. Press the other slices of bread on top to make the sandwiches. Spread the outside of the sandwiches with the butter, and heat a non-stick frying pan over a medium heat.
- Add the sandwiches to the pan and cook for 3-4 minutes each side, pressing down gently with a fish slice, until the bread is golden brown and crisp, and the cheese has melted. Cut in half, and serve straightaway.
Chef quote
Quite possibly the best cheese toastie in the world – try it and see!
