I'm addicted to grilled sandwiches lately. They're easy. And a friend told me that grilled toast have less calories than plain toast bread. I'd like to think that I'm eating healthily, so, I guess that's why I'm addicted to grilled sandwiches.
One of my favorite moment with grilling this sandwiches is flipping the toast on my frying pan (since we don't have a toaster). I've been practicing my flipping technique lately... And I think it's improving, since most of the food didn't fly out from my pan.
Okay, back to the grilled sandwiches. This one is kimchi and egg grilled sandwiches,which is inspired from Kevin from Closet Cooking. I love his blog. The recipes are good and the pictures are absolutely appetizing.
Kimchi and Egg Grilled Sandwiches
1 boiled egg
1/4 cup kimchi, drained and chopped
1/4 cup alfalfa sprout
2 tbsp mayonnaise
2 slice of bread.
a pinch of salt and paper to taste
1. Spread toast bread with butter and grilled them over low heat for 2 minutes.
2. Mash boiled egg to desired consistency and set aside.
3. Saute the kimchi with little oil for 3 to 5 minutes. Then, mix in kimchi, egg, mayonnaise, salt and paper.
4. Assemble sandwiches. Lay alfalfa sprout on bread, and topped them with kimchi mixture.
Note: In Closet Cooking recipes, Kevin added in some gochujang (Korean chili paste) in his mayonnaise. I tried them sometimes later. And gochujang and mayonnaise are a great combination!