Kimchi and cheese toasties

A fresh and healthy lunch idea.

  • 1 hr cooking
  • Serves 6
  • Print
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?


  • 1¼ cups (185g) plain flour
  • ½ cup (75g) self-raising flour
  • pinch bicarbonate of soda (baking soda)
  • 2 teaspoons caster sugar
  • 1 green onion, sliced thinly
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon sea salt flakes
  • 1 teaspoon freshly ground black pepper
  • ½ cup (140g) natural yoghurt
  • ⅓ cup (80ml) water
  • 2 tablespoons vegetable oil
  • 1½ cups (150g) grated mozzarella
  • 2 cups (450g) kimchi, drained
  • 1½ cups (185g) grated gruyère cheese
  • 1 lebanese cucumber (130g), cut into long thin ribbons
  • ¼ cup loosely packed fresh coriander leaves
  • ¼ cup loosely packed fresh mint leaves


  • 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.

More From Women's Weekly Food