3 tbsp Kewpie mayonnaise*
1 tsp gochujang*
½ tsp sesame seeds
4 thick slices bread
½ cup gruyere cheese, coarsely grated
½ cup edam cheese, coarsely grated
½ garlic clove, finely grated
¼ cup finely chopped herbs e.g. spring onion (scallions) and coriander (cilantro)
1/3 cup roughly chopped kimchi
Preheat the oven to 200°C/390°F.
Combine the mayonnaise, gochujang and sesame seeds in a small bowl.
Spread one side of each piece of bread with the mayonnaise mixture. Turn the pieces over so that the mayonnaise sides are facing down.
Combine the cheese, garlic and herbs in a large bowl.
Pile a layer of the cheese mixture onto 2 slices of bread. Top the cheese with the kimchi. Then add the finely quarter of cheese on top of the kimchi.
Use a spatula to transfer the sandwiches to a cold frying pan (preferably one that can go into the oven). Turn the heat to medium-high and cook until the pan is warm and the first side starts to sizzle. Cook until golden, then flip the sandwiches and cook for another 2 minutes. Then place into the oven for 4-5 minutes or until the cheese is completely melted through the centre (transfer the sandwiches to oven trays if your frying pan is not oven-proof).
Slice and serve warm.
– Kewpie mayonnaise is a type of Japanese mayonnaise commonly found in most supermarkets or online.
– Gochujang is a Korean fermented chilli paste. It is available online or from an Asian grocery store.
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