Kimchi & stilton grilled sandwich

Kimchi & stilton grilled sandwich

By
From
Pickled
Makes
2 sandwiches

This recipe is inspired by my heroine Christina Tosi, who runs Milk Bar in New York City. A sister brand to Momofuku, Milk Bar is a bakery that makes incredible cookies (I ask any friend who visits NYC to smuggle me back at least three of their corn cookies), does the most insane soft-serve ice cream (yuzu cherry, anyone?) and oh yeah, they TM’d Cereal Milk. This one time, at Milk Bar, I ordered a croissant that was made by folding kimchi butter into the dough rather than normal butter, with blue cheese as a filling. It was a revelation. When Christina’s first book Momofuku Milk Bar was published, the recipe for this was included and I tried to make them. I failed. It’s really, really hard to make croissants! So I came up with the idea to turn it into a sandwich, which is a lot easier. I’ve been selling these grilled cheese sandwiches at market stalls and pop-ups for years and people love them. It’s so racy! It’s crazy! It shouldn’t work! You can’t put kimchi in sandwiches! Yes you can. And it’s delicious. I use Neal’s Yard Dairy for cheese, because it’s the best.

Ingredients

Quantity Ingredient
softened butter, for spreading
4 slices good-quality white bread
3 tablespoons F.A.T sesame kimchi
2 tablespoons finely chopped spring onions
2 tablespoons good-quality stilton, or other similar blue cheese, crumbled
2 good handfuls good-quality, grated cheddar
small handful cheese curds, (optional)

Method

  1. Spread the butter on one side of each slice of bread, and don’t be shy. If using a toastie maker, put 2 slices of bread, butter side facing down, on to the grill.
  2. If you don’t have a toastie maker, heat a large, heavy-based pan over medium heat. Put 2 slices of bread, butter side facing down, in the pan.
  3. Now add the toppings in this order: kimchi, spring onions, stilton, cheddar, and if you like, cheese curds. Top the sandwiches with your remaining slices of bread, butter side facing up.
  4. If using a toastie maker, press down hard so things don’t start falling out, and toast until done. If using a pan, put a sheet of foil or baking paper on top of the sandwiches followed by a casserole dish (the weight of the casserole will press the sandwich down). Fry over medium to low heat, until golden on one side, then flip over and repeat with the other side. When ready, the cheese should be melted and the toast golden brown.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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