These cheese and kimchi toasties are made with homemade flatbread and served with fresh cucumber and herbs. Perfect for a healthy lunch idea.
Looking for more fancy sandwich ideas?
Ingredients
Method
1.Sift flours, soda and sugar into a large bowl; stir in green onion, seeds, salt and pepper. Combine yoghurt, the water and half the oil in a jug. Pour yoghurt mixture into dry ingredients; stir to combine. Knead dough on a floured surface for 5 minutes or until smooth. Cover; refrigerate for 30 minutes.
2.Divide dough into six portions. Roll each portion on a floured surface into oval shapes about 2mm thick and 25cm long. Brush dough with remaining oil; cook on a heated oiled grill plate (or grill or barbecue) for 2 minutes each side or until flatbreads are golden and cooked through.
3.Place ¼ cup of the mozzarella on one half of each flatbread; top each with ⅓ cup of the kimchi, then ¼ cup of the gruyère. Fold flatbread over filling. Cook flatbreads on a heated oiled grill plate for 1 minute each side or until cheeses melt.
4.Serve toasties warm or cooled with cucumber and herbs.
For the kids, you can leave out the kimchi and use sliced tomato instead.
You can use a sandwich press to cook toasties, if you like.
Some cheeses may contain animal rennet; check labels carefully for
non-animal rennet cheeses, which are now widely available in supermarkets.
Note
