Sprout Kimchi Toastie
Super stringy & cheesy toastie with a little festive twist. If you can’t get sprout kimchi though, don’t worry, any kimchi will work.
Makes 1 toastie
P.s. This is Day 9 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks:
Bread: Sourdough works well because it holds its structure, but any sturdy loaf is fine.
Cheese: A mix of cheddar for sharpness and mozzarella for melt gives the best texture.
Kimchi: If your kimchi is very wet, drain lightly first so the toastie doesn’t become soggy.
Air Fryer: Times vary slightly by model — check after 8 minutes. You could also make it in a hot oven or in a pan.
Ingredients.
2 slices sourdough bread
30g / ⅓ cup grated mature cheddar
30g / ⅓ cup grated mozzarella
2–3 tbsp sprout kimchi
1 tbsp mayonnaise
Equipment.
air fryer/frying pan/oven
Method.
Spread the mayonnaise over one side of each slice of sourdough then turn them over so the mayo is on the outside of the toastie.
Slice and add the cheddar to one side, then the mozzarella to the other. Spoon the kimchi onto the mozzarella then close it carefully.
Transfer to the air fryer basket and air fry at 180°C / 355°F for 8–12 minutes, turning halfway if your air fryer browns unevenly, until crisp and golden and the cheese has melted.
Allow to cool slightly, then slice and serve warm.
