Kimchi Pesto Grilled Cheese
The perfect blend of cheesy, umami, and downright delicious, this recipe is ready in just ten minutes.
Picture this: gooey melted cheese, tangy kimchi, and herby pesto, all sandwiched between two crispy slices of bread. It's the perfect blend of cheesy, umami, and downright delicious. Whether you're whipping up a quick lunch or treating yourself to a midnight snack, this recipe is guaranteed to hit the spot.
The best part? It's ready in just ten minutes!
Cooking time: 10 minutes
Serves 1
Ingredients
- 2 slices sourdough
- 3 tbsp kimchi (Doctor Kimchi - Weekend Kimchi)
- 2 tbsp pesto
- 30g mozarella, grated
- 30g cheddar, grated (or other melting cheese of choice)
- 1 egg (optional or substitute with protein of choice)
- 60g mushrooms (optional or substitute with vegetables of choice)
- Pinch of salt
- Pinch of pepper
- Cooking oil
Steps
- On a pan, fry the egg to your liking and cook the mushrooms until brown and tender. Add salt and pepper to taste.
- Lightly toast the slices of sourdough on a pan/grill for a minute to create a light crust.
- Once toasted, load one slice with the kimchi, followed by the mozarella, cheddar, egg and mushrooms. Layer the other slice with pesto and pop on top (pinch of salt & pepper optional).
- Place the loaded sandwich into a grill or pan, flipping and pressing down with a spatula every now and then until crisp and golden. Enjoy!
Recipe adapted from https://lucyandlentils.co.uk/recipe/the-ultimate-vegan-grilled-cheese