Kimchi Sandwich with Homemade Mayo

Ingredients

• 1 cup Cabbage (shredded)
• 0.5 cup Carrot (julienned)
• 0.5 cup Radish (thinly sliced (red or white))
• 1 tbsp Salt (coarse or kosher)
• 1 tbsp Apple Cider Vinegar (adjust to taste)
• 2 tbsp Water (room temperature)
• 2 slices Cheddar Cheese (full‑fat, sliced)
• 2 slices Gouda Cheese (mild, sliced)
• 2 slices Mozzarella Cheese (low‑moisture, sliced)
• 2 slices Bread (sturdy bread such as sourdough or rye)
• 2 pcs Egg Yolks (room temperature, from high‑quality eggs)
• 1 tbsp White Wine Vinegar (for mayo)
• 1 tsp Salt (for mayo) (plus to taste)
• 150 ml Neutral Oil (canola, grapeseed or vegetable oil)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the vegetables

   Wash and dry the cabbage, carrot and radish. Shred the cabbage, julienne the carrot and thinly slice the radish.

   Time: PT10M

2. Season the vegetables

   Place the shredded vegetables in a bowl, add 1 tbsp salt, 1 tbsp apple cider vinegar and 2 tbsp water. Toss well and let sit for 5 minutes to draw out moisture.

   Time: PT5M

3. Vacuum‑seal for sous‑vide

   Transfer the seasoned vegetables to a vacuum‑seal bag. Seal the bag leaving a small air pocket on one side, then fold the other side over and leave it open as shown in the video. Ensure the vegetables have some space to expand.

   Time: PT5M

4. Sous‑vide the vegetables

   Fill the sous‑vide container with water, attach the immersion circulator and set to 90°C. Once the water reaches temperature, place the bag in the water bath and cook for 12 minutes.

   Time: PT12M

   Temperature: 90°C

5. Cool the pickles

   After 12 minutes, remove the bag, cut it open and spread the vegetables on a plate to cool to room temperature.

   Time: PT5M

6. Make homemade mayonnaise

   Separate 2 egg yolks into a mixing bowl. Add 1 tbsp white wine vinegar, 1 tsp salt and a pinch of pepper. Begin whisking and slowly drizzle in 150 ml neutral oil while whisking continuously until a thick emulsion forms.

   Time: PT10M

7. Prepare the bread and cheese

   Lay out two slices of sturdy bread. Layer the cheddar, gouda and mozzarella slices evenly on one slice.

   Time: PT5M

8. Assemble the sandwich

   Spread a generous spoonful of the homemade mayo on the opposite bread slice. Top the cheese with a heap of the cooled pickled vegetables, then close the sandwich.

   Time: PT3M

9. Pre‑heat the contact grill

   Turn on the Flame Pro contact grill and let it heat up for about 5 minutes until hot.

   Time: PT5M

   Temperature: ~200°C

10. Grill the sandwich

    Place the assembled sandwich on the grill, close the lid and cook for 3‑4 minutes per side, or until the cheese is fully melted and the bread is golden brown.

    Time: PT5M

    Temperature: ~200°C

11. Serve

    Remove the sandwich, cut it diagonally, and serve immediately with extra homemade mayo on the side.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

55 g

Fat

35 g

Fiber

4 g