Toasted Kimchi And Gruyere Sandwich

Ingredient

1 rye Vienna loaf, thickly sliced diagonally into 8 pieces
4 tbs Dijon mustard
200g gruyere, coarsely grated
200g mozzarella, coarsely grated
2 cups kimchi
Cracked black pepper, to season
75g unsalted butter, melted
Cornichons to serve

Method

Look, we’re making a toasted sandwich here. Spread the mustard on the inside sides of each slice of bread. Add a layer of each cheese and kimchi to four slices of bread. Don’t forget to season with pepper. Place the remaining slices of bread on top, mustard side down.

The only tip I’ll give you is to paint the outsides of the sandwich with melted butter before the sandwich goes into a hot grill pan or frying pan. Cook over low-medium heat for 3-4 minutes each side or until golden on the outside and the cheese has melted on the inside. Cut in half to serve. Thread a few cornichons onto skewers, stack the two halves and thread the skewer through to secure the stack.

Recipe by Andy Allen