Fried chicken and cheese sandwich with kimchi and avocado
When I assembled and fried this sandwich during the photoshoot for this cookbook, it was gone in seconds, not a scrap of it left on the chopping board. This speaks volumes, given that there is an awful lot of food to sample on a cookbook shoot. Quick to make, this is an eye-popping send-off for any leftover chicken you might have lurking in your fridge.
Next, try Claire Thomson's miso mustard butter chicken with sweetheart cabbage.
See all the best recipes from the House & Garden archive.
Yield
Serves 4
Ingredients
Ingredients
Method
Step 1
Butter one side of each slice of bread.
Step 2
Mix together the cheese, egg yolk, soy sauce and mustard and season with black pepper, then stir in the kimchi. Season with salt (and more pepper, if you like) to taste, then add the chicken and mix well to coat.
Step 3
Spread the chicken and kimchi mixture over the unbuttered side of 4 of the bread slices. Top with equal amounts of the avocado and sandwich shut with the buttered sides of the bread facing outwards.
Step 4
Heat a frying pan over a medium heat with a splash of oil. Add as many sandwiches as will fit to the pan and fry, turning carefully – about 3 minutes on each side should do – until crisp and golden brown. Repeat with the remaining sandwiches, adding more oil to the pan, if necessary.
Step 5
Drain the sandwiches on kitchen paper, cut them into pieces and serve immediately.
