Kitchen School: Kimchi Double Cheese Toastie

Learn to make this cheesy toastie with a kimchi twist.

Looking for a comforting, nutritious meal that's full of flavour and easy to recreate at home? Join us at the Kitchen School on Wednesday 28 October 2026 and learn how to make a delicious Kimchi Double Cheese Toastie that is perfect for a busy student life.

Whether you're new to cooking or simply looking to add another reliable recipe to your repertoire, this hands-on session will guide you through each step, helping you build confidence in the kitchen while creating a delicious toastie. If you would like to join the session, you can book your place now.

You'll pick up practical cooking tips, learn useful techniques, and leave with a tasty recipe you can make again and again. Plus, it's a great opportunity to meet other students who enjoy good food and want to develop their culinary skills.

On the Menu: Kimchi Double Cheese Toastie

Crispy, golden sourdough packed with gooey melted cheese and tangy kimchi-style slaw, these toasties are the perfect balance of comfort food and bold flavour. Quick to make and bursting with cheesy goodness, they're a delicious twist on a classic toasted sandwich.

The Recipe:

Cooking Time

Cook Time:

10 minutes prep

10 mins cooking

Serves

2 people

Ingredients

• 100g mature cheddar, grated
•   70g emmental or mozzarella, grated
• 3 spring onions, trimmed and sliced
• 2 tbsp mayonnaise
• 4 slices white sourdough
• 1 tsp sesame seeds (optional)

For Kimchi style slaw (can just use 100g of store bought Kimchi if wanted)

• 40 Chinese cabbage
• Half Red chilli
• 1 Spring onion
• 20g Carrot
• 5g Fish sauce
• 1 Garlic clove
• 5g Ginger
• 2 tbsp Gochutgaru paste

Method

STEP 1
Salt the cabbage and make sure it is in between every leaf & completely covered, leave for 2h. Then wash off under running water to remove salt, ruffly cut up and add to a bowl with the Gochutgaru paste & fish sauce. Finely slice the remaining ingredients into thin match stick size pieces and add to the bowl and mix well (leave for a minimum of 30min before serving)

STEP 2
Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.

STEP 3

Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more.

Cut in half to serve.

Twist it

BLUE CHEESE

Swap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour.

LEFTOVER KIMCHI

Use any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip – just blitz in a food processor with some soured cream and soft cheese until smooth.

Join us on the 28 October, and learn how to create this delicious Kimchi Double Cheese Toastie from scratch in a fun, friendly environment. You'll gain practical cooking skills, discover new flavours , and enjoy a meal you made you've made yourself.y