Kimchi and cauliflower toasted sandwich with Salt & Peppery





Brown or white bread, sliced fairly thick
Applewood vegan cheese 70g
Half a cauliflower
2 tbsps of olive oil
4 tbsps of kimchi
Cornish Sea Salt and Peppery
1 tbsp of sesame seeds


Try this Kimchi toasted sandwich seasoned with our Salt & Peppery blend.


Cut the cauliflower into 'steaks' and gently fry in some olive oil and season with the Cornish Sea Salt & Peppery. Cook until cooked through and golden brown and set aside.

Thinly slice the Applewood cheese into two slices and with the remaining amount grated. Start building your sandwich with the slices of cheese on the two pieces of bread. Add a layer of kimchi (see our recipe here), then a layer of cooked cauliflower and then top with the cheese and bread. In a frying pan add a tbsp of olive oil and gently toast the sandwich on one side and then flip. 

Once you have a bit of colour add half the grated cheese and half the sesame seeds into the frying pan and put the sandwich on top. You will get a lovely crispy cheese layer on top. Repeat with the other-side of the toasted sandwich and add the remaining cheese and sesame seeds.

Cut in half and enjoy!

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