Ingredients
Unsalted butter, softened
2 slices thick sourdough (or your
preferred bread)
1 tbsp Beerenberg Chilli Jam
⅓ cup kimchi, roughly chopped
2 spring onions, green parts only, finely sliced
1 cup cheddar cheese, grated
Directions
Heat a frying pan over medium heat with 2 tsp of butter. Add the kimchi and cook for 5-6 minutes, until softened and most of the liquid has cooked off. Set aside.
Butter the outside of each slice of bread. Spread the chilli jam on the inside faces.
Wipe the pan clean and return to medium heat with a little more butter.
Place both slices of bread in the pan, butter-side down. Sprinkle cheddar evenly over both slices and cook until the base is golden and the cheese is just starting to melt (about 2 minutes).
Pile the cooked kimchi onto one slice and top with spring onions. Sandwich together, press gently, and cook for another 1-2 minutes per side until golden, crisp, and fully melted. Slice and eat immediately.
