© Stine Christiansen | Foodstylist: Thomas Steinmann

Kimchi Cheese Toast New York style

Aged, tender-melting cheese combined with the tangy and spicy umami power of kimchi – all sandwiched between crispy toast!

Cooking time: 00:20


Ingredients (2 servings)
100 g medium Cheddar cheese, grated
70 g Raclette cheese, diced
3 spring onions, cleaned and sliced
2 tablespoon(s) butter, softened
4 slice(s) white sourdough bread (or seedless toast slices)
180 g kimchi, drained
1 teaspoon(s) sesame seeds (optional)
  • In a small bowl, mix the Cheddar cheese with the Raclette cheese and sliced spring onions.
  • Spread butter on one side of each bread slice. Distribute the cheese mixture on one of the buttered sides of the bread, then spoon kimchi on top. Fold the bread slices together with the buttered sides facing inwards. Now, generously spread butter on the outer sides of the sandwich and, if desired, sprinkle with sesame seeds.
  • Place the sandwiches in a large, heavy pan over medium heat and press them down with another pan (or a flat object). Cook for 4 to 6 minutes over medium to low heat until they are nicely browned, then flip and cook for an additional 5 minutes until they are golden brown and the cheese is melted. Cut in half and serve.


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