Kimchi grilled cheese
Here the classic pan cooked toastie gets a kimchi kick, balanced with cream cheese, then layered with vintage cheddar to make a truly satisfying feed for 1.
2 tbs, chopped, well-drained
Light cream cheese
1 individual, thinly sliced
Light vintage cheddar cheese
30 g, thinly sliced
2 slice(s), (2 x 35g)
1 x 3 second spray(s)
- Combine kimchi, cream cheese and shallot in a small bowl.
- Place half the cheddar cheese over 1 slice of bread. Spread with kimchi mixture, then top with remaining cheddar cheese and remaining bread slice.
- Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook sandwich for about 3 minutes on each side, or until lightly toasted and cheese is melted.