Roast chicken, cheese and kimchi toastie
Transform a cheese toastie by adding roast chicken and kimchi. Oozy, melty and spicy, this recipe is a dream come true for your leftovers.
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Cooking tools:
- Nonstick skillet
- Spatula
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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