It is toastie season, soup season, soul food season. Bring on all of the heartwarming dishes that scream ‘it’s a bit chilly outside!’ and wrap yourself in a blanket while you indulge.
I really like kimchi. Generally, I like all fermented foods (of the handful I have tried – I am yet to sample the popular roadside snack that is stinky tofu). Kimchi is all that is good. Spicy, crunchy and tangy in the one mouthful. Who could resist that? I find that kimchi isn’t as pungent as you’d expect, and thus it goes nicely with a variety of foods, Korean or not. For example, cheese.
This recipe, combines wonderful roast pork with tangy kimchi and oozy cheese, sandwiched right between two slices of toasted sourdough (I told you I like fermented foods). I suppose the recipe is pretty self-explanatory, although, you can read it below regardless.
There are many recipes on the web for fantastic kimchi, however you should be able to easily purchase a container from your local Asian grocer.
Roast Pork, Kimchi and Cheese Toastie
A decadent, tangy sandwich with a little bit of bite.
- 120 g roast pork
- 3/4 cup kimchi
- 100 g shredded cheese
- 4 slices sourdough bread
- Olive oil spray
Preheat sandwich press. Divide pork, kimchi and cheese on two slices of sourdough. Sandwich together with remaining slices of bread.
Spray the surface of the sandwich press lightly with olive oil. Place both sandwiches on the plate and sandwich for approximately 3-5 minutes, or until cheese is oozy and the bread is golden. Slice sandwiches in half and serve hot.
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