Roast chicken, cheese and kimchi toastie

Ingredients

80g leftover roast chicken, or cooked chicken, roughly shredded
2 slices thick white bloomer bread
50-100g kimchi, drained (see Know-how)
50g mature cheddar, grated
50g cooking mozzarella (the dry stuff), grated – we used Galbani
Knob of unsalted butter, softened

You’ll also need

Non-stick frying pan

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Method

Layer the leftover roast chicken on one slice of the bread, then top with the kimchi and cheeses. Sandwich together with the remaining slice of bread and spread the outsides with the butter.
Heat a medium non-stick frying pan over a medium heat and cook the sandwich for 3-4 minutes on each side until golden and the cheese has melted. Serve with extra kimchi on the side.

Recipe from July 2021 Issue

Nutrition

Nutrition: per serving

Calories: 701kcals
Fat: 39.4g (22g saturated)
Protein: 49g
Carbohydrates: 36.5g (2.2g sugars)
Fibre: 2.3g
Salt: 2.7g

delicious. tips

Don’t waste it Add leftover kimchee to soups, stews, tacos or burgers for an extra kick.
Kimchi (or kimchee), from Korea, is a fermented mix of cabbage or other veg, flavoured with chilli, garlic and spices. Find it in some large supermarkets, Asian stores and health food shops or make our cabbage and carrot kimchi recipe. Some kimchi is stronger and spicier than others. Taste it and adjust the quantity you use.

Buy ingredients online

Recipe By:

Jess Meyer
Former deputy food editor, delicious.

Published: 19 Aug 21
Updated: 18 Mar 24

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