Charred leek open topped sandwich with Kimchi mayo
This simple sandwich showcases the quick and delicious possibilities of fried leeks. While the idea of leek on a sandwich might seem unusual, the combination of creamy, spicy kimchi mayo and a dusting of dukkah works beautifully.
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
- Prepare the Leeks:Trim and wash the leek, slicing it into 1.5 cm thick slices (medallions). Rinse thoroughly, ensuring the leeks hold their shape.
- Fry the Leeks:Heat a non-stick frying pan over high heat. Add 2 tbsp of oil to the pan.Once the oil is hot, add the sliced leeks and fry for 3 minutes on each side until golden and caramelised. The leeks should be soft in the centre and almost buttery.If the leeks are cooked on the outside but hard inside, reduce the heat and carefully add 2 tbsp of water to the pan. Cover with a lid and steam for 3-4 minutes.
- Make the Kimchi Mayo:While the leeks are cooking, mix the vegan mayo with the kimchi juice in a small bowl until well combined.
- Prepare the Bread and Tomatoes:Spread a generous dollop of kimchi mayo on each slice of sourdough bread.Chop the cherry tomatoes into quarters and arrange them alongside the kimchi mayo on the bread.
- Assemble the Sandwich:Carefully place the fried leeks on top of the kimchi mayo-covered bread.Sprinkle with dukkah (or your choice of za’atar or gomasio) for an added burst of flavour.
- Serve and Enjoy:Serve the sandwiches immediately while the leeks are warm. Enjoy this unique and flavourful dish!
Nutrition
Calories: 333kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 674mgPotassium: 235mgFiber: 2gSugar: 5gVitamin A: 867IUVitamin C: 11mgCalcium: 67mgIron: 9mg