Kimcheese Cuban Sandwich

Try making Gizzi Erksine's delicious Kimcheese Cuban Sandwich! Slow cooked pork, spicy and sour kimchi and melty cheese take this toastie to the next level...

I want to say that I created the Kimcheese Cuban Sandwich through a meeting of minds with food writer Diana Henry on Twitter, but undoubtedly it had been made before. While testing the carnitas recipe for this book, I ended up with some extra carnitas and thought I'd try my hand at Korean inspired Cuban sandwich as I always have kimchi and the rest of these ingredients in my store cupboard. It was a winner! The pairing of kimchi's spicy sourness with melty cheese in a toasty is a thing of dreams: it takes the grilled-cheese sandwich to the next level. If you've never tried this combination, do it right now as a matter of urgency.

Make the carnitas. Make sure you have leftovers. Then make this sandwich. You'll thank me...

  1. Heat a large, cast-iron griddle or panini press.
  2. Generously butter one side of the sourdough slices of the cut sides of the rolls and toast on the griddle over a moderate heat or in the press for 1-2 minutes, or until lightly browned. 
  3. Transfer to a work surface and generously brush the buttered sides with mustard.
  4. Layer the carnitas or roast pork, Swiss cheese, kimchi, spring onions and pickles on top of the mustard on 2 of the slices of bread or rolls and close the sandwiches. 
  5. Generously brush the outsides of the sandwiches with butter and set them on the griddle or press: if using a griddle, top the sandwiches with a large baking sheet and weigh it down with something heavy, like a cast-iron skillet. 
  6. Toast the sandwiches over a moderate heat on the griddle for 3 minutes per side, or toast for 3 minutes in total in a press, until the sandwiches are browned and crisp on the outside and the cheese is melted.
  7. Cut the sandwiches in half and serve piping hot and oozy.

Warning: the fillings will dribble all down your face!

Recipe Information

Preparation Time
10 minutes
Cooking Time
5-10 minutes
Serves
2 sandwiches

Ingredients

  • plenty of softened butter
  • 2 thick slices of sourdough
  • Bread or 2 panini rolls or baby ciabatta rolls
  • 1 tbsp French mustard
  • 300g leftover carnita or roast pork
  • 250g thinly sliced Swiss cheese, such as Emmental
  • 100g Kimchi, roughly chopped
  • 2 spring onions, finely chopped
  • 3 half-sour dill-pickled cucumbers
Try making Gizzi Erksine's delicious Kimcheese Cuban Sandwich! Slow cooked pork, spicy and sour kimchi and melty cheese take this toastie to the next level...

I want to say that I created the Kimcheese Cuban Sandwich through a meeting of minds with food writer Diana Henry on Twitter, but undoubtedly it had been made before. While testing the carnitas recipe for this book, I ended up with some extra carnitas and thought I'd try my hand at Korean inspired Cuban sandwich as I always have kimchi and the rest of these ingredients in my store cupboard. It was a winner! The pairing of kimchi's spicy sourness with melty cheese in a toasty is a thing of dreams: it takes the grilled-cheese sandwich to the next level. If you've never tried this combination, do it right now as a matter of urgency.

Make the carnitas. Make sure you have leftovers. Then make this sandwich. You'll thank me...

  1. Heat a large, cast-iron griddle or panini press.
  2. Generously butter one side of the sourdough slices of the cut sides of the rolls and toast on the griddle over a moderate heat or in the press for 1-2 minutes, or until lightly browned. 
  3. Transfer to a work surface and generously brush the buttered sides with mustard.
  4. Layer the carnitas or roast pork, Swiss cheese, kimchi, spring onions and pickles on top of the mustard on 2 of the slices of bread or rolls and close the sandwiches. 
  5. Generously brush the outsides of the sandwiches with butter and set them on the griddle or press: if using a griddle, top the sandwiches with a large baking sheet and weigh it down with something heavy, like a cast-iron skillet. 
  6. Toast the sandwiches over a moderate heat on the griddle for 3 minutes per side, or toast for 3 minutes in total in a press, until the sandwiches are browned and crisp on the outside and the cheese is melted.
  7. Cut the sandwiches in half and serve piping hot and oozy.

Warning: the fillings will dribble all down your face!

Recipe Information

Preparation Time
10 minutes
Cooking Time
5-10 minutes
Serves
2 sandwiches

Ingredients

  • plenty of softened butter
  • 2 thick slices of sourdough
  • Bread or 2 panini rolls or baby ciabatta rolls
  • 1 tbsp French mustard
  • 300g leftover carnita or roast pork
  • 250g thinly sliced Swiss cheese, such as Emmental
  • 100g Kimchi, roughly chopped
  • 2 spring onions, finely chopped
  • 3 half-sour dill-pickled cucumbers