Kimchi Cheese Panini recipe - ingredients, nutrition and when to eat it
This warm sandwich is made by pressing kimchi and cheese between slices of bread. The crisp bread goes well with tangy, spicy kimchi and rich, melted cheese.
This warm sandwich is made by pressing kimchi and cheese between slices of bread. The crisp bread goes well with tangy, spicy kimchi and rich, melted cheese. It’s an easy choice for lunch or a light dinner.
Bread & brunch · 12 minutes to cook
Nutrition (per 175g serving): 366.7 kcal · protein 19.3g · carbohydrate 35.1g · fat 16.6g · sodium 826.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out the kimchi juice well so the bread doesn’t get soggy.
Tips: Cover the pan and cook over low heat to melt the cheese evenly.
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Ingredients (1 serving)
- Sliced bread — 2 sheet
- Napa cabbage kimchi — 0.5 cup
- Mozzarella cheese — 0.5 cup
- Butter — 1 tsp