Cheese & Kimchi Toastie
A rich, savoury toastie layered with melted cheese, tangy Fermary kimchi, and fresh herbs. Comforting, crunchy, and probiotic-powered — the perfect gut-friendly snack or lunch.
Serves
2
Prep Time
10 minutes
Mellow Vegan Kimchi
Single Jar (300g)
Ingredients
150g Fermary Kimchi4 thick slices sourdough
40g butter, softened
150g Cheddar or mozzarella (or both), grated
1 spring onion or small bunch parsley, finely sliced
Sprinkle of sesame seeds
1 tbsp light olive oil
Optional: green chilli slices
Optional: spinach leaves
Salt & pepper
Method
1
Butter all four slices of sourdough on both sides. Lay two slices on a board and cover each with a quarter of the grated cheese.
2
Add a layer of Fermary Kimchi, followed by spring onions or parsley, green chilli slices (if using), and spinach. Top with the remaining grated cheese. Season with salt, pepper, and sesame seeds.
3
Place the remaining slices of bread on top to form two sandwiches.
4
Heat a non-stick or cast-iron pan over medium–low heat with the olive oil. Cook the toasties gently for about 5 minutes per side, until golden brown and the cheese has fully melted.
5
Remove from the pan, slice in half, and enjoy hot — carefully!
Crunchy, melty, tangy and satisfying - a cosy toastie packed with flavour and probiotic goodness.
