Charred leek open topped sandwich with Kimchi mayo
This is a simple sandwich with the purpose of showing how quick and tasty fried leek can be - the idea of leek on a sandwich might sound strange but wow it works beautifully and the combination of the kimchi mayo, both creamy and spicy goes beautifully with a little dusting of dukkah on top.
Takes 15 minutes
Serves 2
Ingredients
- 1 large leek
- 2 slices of sourdough bread
- 2 tbsp vegan mayo
- 3 tbsp Kim chi
- 1 tbsp of kimchi juice the juice in the kimchi jar
- 3 Cherry tomatoes
- 1 tbsp dukka or za’atar or gomasio
Instructions
- Put a non-stick frying pan on high heat. Slice the leeks into 1.5cm thick slices or medallions. Give these a good wash being careful that they hold their shape. Add 2 tbsp of oil to the pan and add the leeks and fry them for 3 mins on each side until they go golden and really caramelised, they should be soft in the centre and almost buttery - if they are cooked on the outside and hard inside turn down the heat and carefully as a little water to the pan (2 tbsp) and put a lid on the pan and leave to steam for 3-4 mins).
- While the leeks are cooking mix the mayo with 1 tbsp of kimchi juice or the liquid in the kimchi and mix well. Add a generous dollop of kimchi mayo to each slice of bread. Chop the cherry tomatoes into quarters and add to alongside the kimchi.
- Carefully add the fried leeks on top and sprinkle with some dukka for a lovely open sandwich!
Nutrition
Calories: 333kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 674mgPotassium: 235mgFiber: 2gSugar: 5gVitamin A: 867IUVitamin C: 11mgCalcium: 67mgIron: 9mg
P r i n t R e c i p e