Equipment
Ingredients
Sandwich Assembly
- 2 thick-cut white bread or brioche, room temperature
- 60 g vegetarian kimchi, chopped and well-squeezed
- 30 g sharp cheddar cheese, grated or sliced
- 1 american cheese
- 1 scallion, thinly sliced
Savory Custard
- 1 large egg
- 45 ml whole milk
- 1 g salt
- ground black pepper
Frying
- 15 g unsalted butter
Nutrition (per serving)
Method
In a wide, shallow bowl, whisk together the egg, milk, salt, and black pepper until completely homogenous. This creates the savory custard base.
Build the sandwich: Place one slice of bread down. Layer the American cheese, followed by the squeezed chopped kimchi and sliced scallions. Top with the cheddar cheese and the second slice of bread. Press down firmly with your palm to compress the filling.
Heat the butter in a non-stick skillet over medium-low heat. While the butter melts, dip the entire sandwich into the custard mixture. Let it soak for 10-15 seconds per side, ensuring the edges are coated as well.
Place the soaked sandwich into the foaming butter. Cook gently for 3-4 minutes per side. You are looking for a deep golden-brown crust and for the cheese to be visibly melted. If the bread browns too fast before the cheese melts, lower the heat.
Remove from the pan and let rest for 1 minute before slicing on the diagonal. The residual heat will finish setting the custard center.
Chef's Notes
- Squeezing the kimchi is non-negotiable. If it's too wet, the custard won't absorb into the bread properly and the sandwich will be heavy and sodden.
- Using two types of cheese is strategic: Cheddar provides the sharp flavor backbone, while American cheese contains sodium citrate which acts as an emulsifier, ensuring a gooey, perfect melt.
- For a spicy kick, add a teaspoon of gochujang (Korean chili paste) to the egg custard mixture before whisking.
- Stale bread works better than fresh bread here; it absorbs the custard without disintegrating, similar to a classic Pain Perdu.