Fall back in love with lunch: Grilled cheese & kimchi open sandwich 

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Fall back in love with lunch: Grilled cheese & kimchi open sandwich

By Bill Granger

Published: | Updated:

A perfect mix of Eastern and Western flavours: bubbling cheese on toast with kimchi is a delicious update of my favourite cheddar and pickle sandwich.

SERVES 4

4 slices sourdough bread

4 tbsp good-quality mayonnaise

1 garlic clove, crushed

200g kimchi

120g cheddar cheese, grated

120g comté cheese, grated

80g mozzarella cheese, grated

1 large handful coriander leaves

2 spring onions, finely sliced

1 red chilli, finely sliced

  • Heat the grill to medium-high. Lightly toast the sourdough on one side until golden.
  • Mix the mayonnaise with the garlic. Spread on the untoasted side of the bread, and then top with the kimchi. Mix the cheeses together and sprinkle over the bread, pressing down gently.
  • Grill for 2-3 minutes until melted and golden. Serve immediately, sprinkled with coriander, spring onion and red chilli.