Kimchi and Gruyère Toastie
Winter is here and grilled cheese toasties are the ideal comfort food with their oozing cheesy fillings.
The sandwich is simply assembled by creating a cheese filling between two slices of sourdough and then heated until golden brown.
For a funky, fermented and spicy kick, I like to include some kimchi, though you can substitute it with any fermented pickles of your liking.
Ingredients 7
4 slices sourdough bread, thick
60 g butter, plus extra for spreading on bread
1 tbsp plain flour, heaped
2⁄3 cup milk
100 g gruyère cheese, grated
120 g kimchi, drained, roughly chopped
salt, to taste
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Method 7
To Make The Bechamel
Melt 1 heaped tablespoon of butter in a small saucepan over medium heat. Add the flour and stir. Cook, stirring, for 1 minute, then remove from the heat.
Slowly add the , stirring constantly until the mixture is smooth, and return it to the heat. Season with salt to taste.
Cook, stirring, for 1 to 2 minutes or until the sauce comes to the boil and thickens slightly. It should coat the back of a wooden spoon. Remove from the heat and allow to cool.
To Assemble The Toastie
Lay out all the slices of and lightly butter one side of each with the reserved .
Turn the slices over so the buttered side is down. Spread the unbuttered sides with the bechamel sauce and cover with grated .
Place the chopped on half of the slices, then close the sandwiches with the remaining slices, buttered side out.
Heat a medium frying pan over medium heat and fry both sides of the sandwiches until golden brown and the cheese is melted inside. Alternatively, you can use a sandwich press.
Anthony Silvio's tips
Don't go crazy for kimchi? Make it with your favourite dill pickles instead! Try lightly brushing the slices of sourdough (the side that will become the inside of the sandwich) with a little of the pickle brine from the jar for even more flavour!
You can swap out the Gruyère for Scamorza Affumicata if you like it a little smoky.
