Two-Cheese Double Chicken & Kimchi Sourdough Toastie
with Mozzarella Medley, Spinach & Aioli
- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Sesame
- Milk
- Sesame
- Eggs
- May contain traces of allergens
Test Kitchen: where creativity meets experimentation. Our team develops and tests new ideas here, refining each recipe over time. Try it yourself and be part of the process as we perfect it! This elevated sourdough toastie packs a punch with chicken, kimchi, spinach and a decadent double-cheese melt that takes the classic grilled cheese to a whole new level.
Ingredients
1
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Milk, Sesame, Eggs.)
1
Shredded Mozzarella
(Contains: Milk)
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
plant-based kimchi
2 packet
Garlic Aioli
(Contains: Eggs)
660 g
Chicken Tenderloins
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• In a medium bowl, combine chicken tenderloin, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Roughly chop cooked chicken. Spread garlic aioli over sourdough slices, then fill with chicken, kimchi, Cheddar cheese, mozzarella cheese, and baby spinach leaves.
• Toast sandwich in a sandwich press for 30 seconds, until bread is golden and the cheese is melted, 3-4 minutes.
• Halve chicken, kimchi and double cheese toastie, then devide between plates. Enjoy!
