Kimchi Cheddar Cheese Toasties
By Chef Paul McLoughlin
Ingredients
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Sharp Australian Cheddar Cheese (grated): 1 cup
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Australian Butter (softened): 1 tbsp
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Sourdough or Good-Quality Sandwich Bread: 4 slices
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Well-Fermented Kimchi, Chopped and Squeezed of Excess Liquid: 1 cup
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Gochujang (optional, for extra spice): 1 tsp
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Fresh Ground Black Pepper: to taste
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Mozzarella (for extra melt/stretch): 30g
Directions
Prepare the Kimchi Mix
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In a bowl, combine chopped kimchi with sesame oil and gochujang (if using). Stir in
a bit of black pepper and optionally a spoon of mayo to mellow the acidity.
Assemble the Toasties
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Butter on one side of each bread slice.
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On the unbuttered side of two slices, layer half the cheddar, then spoon over the kimchi mixture evenly, then top with the remaining cheddar.
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Place the second slice of bread on top, buttered side facing out.
Grill the Toasties
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Heat a non-stick skillet or sandwich press over medium heat.
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Toast each sandwich for about 3–4 minutes per side, pressing down gently, until golden brown and the cheese is melted.
Serve
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Let sit 1 minute before slicing — serve hot, with extra kimchi or dipping sauce if you like (e.g., sriracha mayo or soy-honey drizzle).
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