Kimchi and Gruyère toastie on Sandwich Loaf Sourdough
Winter is here and grilled cheese toasties are the ideal comfort food with their oozing cheese and tasty hearty fillings.
The sandwich is simply assembled by creating a cheese filling between two slices of bread (we prefer sourdough of course!) and then heated until golden brown.
Lately, this humble snack has regained popularity and now features on the menus of most cafes, hotels and bars around the world.
INGREDIENTS:
- 2x Thick Slices of Sandwich Loaf Sourdough
- 80g Butter – chopped
- 1/3 Cup Plain Flour
- 4 1/2 Cups Milk
- 70g Kimchi
- 100g Gruyère Cheese – grated
METHOD:
Bechamel – Melt 60g of butter in a medium saucepan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat.
Assembly – Lay out all the slices of single origin Sandwich Loaf on a board. Spread both slices with the bechamel sauce and cover with grated Gruyère. Place the kimchi on one of the slices of bread, sandwich slices together and spread the outsides with the remaining butter.
Heat a medium non-stick frying pan over medium heat and fry both sides of the sandwich until golden brown and cheese is melted inside.
