Kimchi Cheese Sourdough Melt recipe - ingredients, nutrition and when to eat it
This sandwich is made with tangy, well-fermented kimchi and savory melted cheese tucked between slices of sourdough and toasted until golden.
This sandwich is made with tangy, well-fermented kimchi and savory melted cheese tucked between slices of sourdough and toasted until golden. The crisp bread pairs beautifully with the spicy, tangy kimchi, making it a great choice for a quick lunch or a satisfying dinner.
Bread & brunch · 12 minutes to cook
Nutrition (per 225g serving): 417.3 kcal · protein 21g · carbohydrate 47.2g · fat 16.2g · sodium 1781.7mg
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: If the aged kimchi tastes too sour, sauté it in a pan for about 1 minute first to mellow its flavor.
Tips: The bread can burn before the cheese melts if the heat is too high, so toast it slowly over low heat.
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Ingredients (1 serving)
- Sourdough bread — 2 sheet
- Aged kimchi — 0.5 cup
- Mozzarella cheese — 50 g
- Butter — 1 tsp