Love a cheese toastie? Try this kimchi recipe from The Watercress Company to turn that gooey favourite into a gut-boosting health food.
Ahh, the humble toastie. So simple and yet so bloody delicious. Few things in this life are quite as satisfying as a slab of cheese on a slice of sourdough. But while a plain cheese toastie might be comfort on a dish, it’s hardly what most of us would describe as a health food.
This recipe, however, really does pack a nutritional punch. Cut through all that clag with a gut-boosting dose of fermented kimchi – known to improve gut diversity and support overall gut health. In fact, some studies suggest that pickles like this one are even better for the gut microbiome than fibre.
As well as tongue-tingling kimchi, this toastie also includes a heap of watercress. It might seem more of a garnish than an actual vegetable you’d build a salad with, but watercress is packed with goodness. In the USA, they have something called the Aggregate Nutrient Density Index (ANDI), which assesses the carb, fat, protein, vitamin and mineral content of foods. The score is based on a scale of one to 1,000, with 1,000 being the most nutrient-dense. Watercress scores 1,000 – putting it ahead of berries, broccoli and spinach.
Ingredients
2 spoons of your favourite kimchi (why not make your own?)
50g watercress
2 slices Swiss cheese
2 slices sourdough bread
Butter
Method
Butter all sides of the bread slices.
Place once slice on a chopping board and lay on your cheese.
Then add as much kimchi as you want. Top it with the watercress.
Heat a pan over a medium heat and lay the sandwich down (you won’t need any oil as the bread has been buttered).
Flatten with a spatula while it cooks.
Once golden brown, flip and allow the other side to cook.
You can always stick it under the grill for a minute or two if the cheese needs a little longer to melt.
Cut in half and enjoy!
Recipe: The Watercress Company
Images: Lara Jane Thorpe
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