Air fryer Kimchi Croque Monsieur
Wholemeal bread filled with cheese, cotto ham and kimchi, brushed with a mix of mayonnaise and Kikkoman Teriyaki BBQ Sauce Korean Style for a sweet, spicy kick. Air-fried until golden and crispy, served with a tangy dipping sauce.
Nutritional facts (per portion):
2,105 kJ / 503 kcalPreparation
Step 1
50 g light mayonnaise – 2 tbsp Kikkoman Teriyaki BBQ Sauce Korean Style
Mix the mayonnaise with the Kikkoman Teriyaki BBQ Sauce Korean Style until smooth, then set aside half to serve as a dip and use the rest for the sandwiches.
Step 2
100 g Chinese cabbage – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Cut the Chinese cabbage into larger pieces and mix it with the Kikkoman Kimchi Chili Sauce. Refrigerate for 5–10 minutes.
Step 3
90 g yellow cheese – 4 slices wholemeal bread (approx. 120 g) – 80 g cotto ham
Grate the cheese and divide it into 3 equal portions. Spread 1 tbsp teriyaki-mayo sauce over the inside of the bread. Sprinkle the first portion of cheese over two slices of bread, add the ham and kimchi, then sprinkle with the second portion of cheese.
Step 4
Spread each of the remaining 2 slices of bread with 1 tbsp of the teriyaki-mayo sauce and place them spread-side down to cover the filling. Press them together firmly, secure with toothpicks, spread with the last of the sandwich sauce and sprinkle the tops with the last ⅓ of cheese.
Step 5
2 tbsp fresh chives, chopped
Place the sandwiches in the air fryer and cook at 180 °C for 8–10 minutes, until the bread is golden and crispy and the cheese has melted. Serve the warm sandwiches sprinkled with the chives and the reserved dip from step 1.
Tip
Spreading sauce on the inside of each bread slice helps to 'glue' the sandwich together and prevents the ingredients from falling out during air frying. For best results, serve immediately while the cheese is still runny.
Recipe-ID: 1766
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50 g light mayonnaise – 2 tbsp Kikkoman Teriyaki BBQ Sauce Korean Style
Mix the mayonnaise with the Kikkoman Teriyaki BBQ Sauce Korean Style until smooth, then set aside half to serve as a dip and use the rest for the sandwiches.
100 g Chinese cabbage – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi
Cut the Chinese cabbage into larger pieces and mix it with the Kikkoman Kimchi Chili Sauce. Refrigerate for 5–10 minutes.
90 g yellow cheese – 4 slices wholemeal bread (approx. 120 g) – 80 g cotto ham
Grate the cheese and divide it into 3 equal portions. Spread 1 tbsp teriyaki-mayo sauce over the inside of the bread. Sprinkle the first portion of cheese over two slices of bread, add the ham and kimchi, then sprinkle with the second portion of cheese.
Spread each of the remaining 2 slices of bread with 1 tbsp of the teriyaki-mayo sauce and place them spread-side down to cover the filling. Press them together firmly, secure with toothpicks, spread with the last of the sandwich sauce and sprinkle the tops with the last ⅓ of cheese.
2 tbsp fresh chives, chopped
Place the sandwiches in the air fryer and cook at 180 °C for 8–10 minutes, until the bread is golden and crispy and the cheese has melted. Serve the warm sandwiches sprinkled with the chives and the reserved dip from step 1.
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