Roast Chicken Kimchi Toastie: Ultimate Leftover Lunch
Roast Chicken Kimchi Toastie is the kind of leftover transformation that can make yesterday’s roast chicken more exciting than the original dinner. Tender shredded chicken, sharp melted cheese, tangy kimchi, green onions, and a lightly spicy mayonnaise filling are pressed between slices of sourdough and cooked until the bread is deeply golden and the center is bubbling.
The combination is particularly effective because every ingredient contributes something different. Chicken provides protein and substance. Cheese supplies richness and creates the essential melted texture. Kimchi cuts through that richness with acidity, fermentation, chili, and crunch. Sourdough adds enough structure to contain the filling while developing a crisp exterior in the pan.
It takes around 20 minutes from start to finish and uses ingredients that require almost no additional cooking.
For anyone looking for an easy leftover chicken lunch, quick dinner, indulgent weekend sandwich, or interesting twist on kimchi grilled cheese, this toastie covers all of those bases.
Why Chicken, Cheese, and Kimchi Work Together
Kimchi and cheese may initially seem like an unusual pairing, but they complement each other extremely well.
Cheese is rich, salty, and fatty. Kimchi is acidic, spicy, fermented, and slightly crunchy.
Acidity cuts through fat, which is one reason pickles work so well on cheeseburgers and chutneys pair naturally with cheese.
Kimchi performs the same role here while adding significantly more flavor.
Roast chicken sits comfortably between the two. Its mild savory character absorbs some of the kimchi juices and melted cheese, turning leftover chicken into a cohesive sandwich filling rather than simply an extra ingredient.
The result is a roast chicken sandwich that feels familiar and unexpected at the same time.
What Kind of Kimchi Should You Use?
Traditional napa cabbage kimchi is the easiest choice for this recipe.
It contains enough leafy cabbage to add texture without being excessively chunky. Its combination of chili, garlic, fermentation, and acidity provides everything the sandwich needs.
Well-fermented kimchi with a noticeably tangy flavor is especially good in cooked dishes. Heating softens its raw sharpness while preserving the savory character developed through fermentation.
The most important step is draining it.
Too much kimchi liquid can soak into the bread and make the toastie difficult to crisp.
Place the kimchi in a fine strainer or gently squeeze excess liquid from it before chopping.
Do not dry it completely. A little moisture keeps the filling flavorful.
Ingredients
For the Toasties
- 4 slices sourdough bread
- 1 cup shredded roast chicken
- 3/4 cup kimchi, well drained and roughly chopped
- 1 cup shredded cheddar or mozzarella cheese
- 2 tablespoons mayonnaise
- 1 teaspoon gochujang, optional
- 2 tablespoons unsalted butter, softened
- 2 green onions, thinly sliced
What Cheese Is Best for a Kimchi Toastie?
The ideal cheese needs to melt smoothly but also have enough flavor to stand up to the kimchi.
Cheddar is one of the best options. Medium or sharp cheddar provides a savory, slightly tangy flavor and melts well.
Mozzarella produces a milder sandwich with excellent stretch.
A combination of the two is arguably even better: cheddar for flavor and mozzarella for melt.
Other good choices include:
- Monterey Jack
- Gouda
- Havarti
- Gruyère
- Provolone
- Low-moisture mozzarella
Very hard aged cheeses such as Parmesan are better used as an accent than as the primary cheese because they do not produce the same creamy melted filling.
Instructions
- Prepare the kimchi. Drain the kimchi thoroughly and chop it into manageable pieces.
- Make the spread. Mix mayonnaise and gochujang together in a small bowl. The gochujang is optional but adds extra savory chili flavor.
- Prepare the bread. Lay the four slices of sourdough on a cutting board.
- Spread the inside. Divide the mayonnaise mixture between the slices, spreading it over the sides that will face the filling.
- Add the first cheese layer. Sprinkle approximately half of the shredded cheese over two slices of bread.
- Add the chicken. Divide the shredded roast chicken evenly between the two sandwiches.
- Add the kimchi. Scatter the chopped, drained kimchi over the chicken.
- Add green onions. Sprinkle sliced green onions over the kimchi.
- Finish with cheese. Add the remaining shredded cheese. Placing cheese on both sides of the filling helps hold the sandwich together once melted.
- Close the toasties. Place the remaining bread slices on top with the spread facing inward.
- Butter the outside. Spread softened butter over both exterior sides of each sandwich.
- Heat the skillet. Place a heavy skillet or griddle over medium-low heat.
- Cook the first side. Add the sandwiches and cook for approximately four to five minutes, pressing gently with a spatula.
- Flip carefully. Once deeply golden underneath, turn each sandwich.
- Cook the second side. Continue cooking for another four to five minutes until golden and the cheese has melted completely.
- Rest briefly. Transfer to a cutting board and leave for one to two minutes before slicing.
- Serve hot. Cut diagonally and serve while the cheese remains melted.
Why Medium-Low Heat Matters
It is tempting to cook grilled sandwiches over high heat because the bread browns faster.
The problem is that the bread can burn before the filling becomes hot.
This is particularly important in a chicken kimchi toastie because the center contains refrigerated ingredients and a substantial layer of chicken.
Medium-low heat gives the warmth time to travel through the sandwich while the exterior gradually becomes crisp.
If the bread is already golden but the cheese needs more time, lower the heat further and cover the skillet for approximately one minute. The trapped heat helps melt the cheese.
Should You Cook the Kimchi First?
You can, but it is not necessary.
Putting drained kimchi directly into the toastie produces more acidity and a slightly fresher texture.
Cooking kimchi in a skillet for several minutes before assembling the sandwich gives it a softer texture and deeper savory flavor.
For an especially rich version, sauté the kimchi in a teaspoon of butter until slightly caramelized.
Both methods work, so the choice depends on whether you prefer brighter or more mellow kimchi flavor.
The Best Bread for a Toastie
Sourdough is ideal because it has enough strength to support the moist filling.
Its natural tang also works with the fermented kimchi.
Other good options include:
- Country white bread
- Thick sandwich bread
- Multigrain bread
- Rye bread
- Ciabatta slices
Avoid extremely thin bread if possible. The combination of chicken, cheese, and kimchi creates a relatively substantial filling.
Whatever bread you choose, make sure the slices are similar in thickness so both sides cook evenly.
A Great Recipe for Leftover Roast Chicken
Roast chicken leftovers are useful, but eating the same reheated roast dinner repeatedly can become boring.
A toastie solves that problem because the chicken takes on the flavors surrounding it.
Both breast and thigh meat work.
Dark meat stays especially juicy during reheating, while breast meat benefits from the mayonnaise, cheese, and kimchi moisture.
Rotisserie chicken is equally suitable and turns this into an easy supermarket-shortcut meal.
Shred or chop the chicken into small pieces rather than leaving large chunks. Smaller pieces make the sandwich easier to bite and distribute more evenly.
Variations
Extra-Spicy Chicken Kimchi Toastie
Increase the gochujang to one tablespoon and add sliced fresh chili.
Bacon and Kimchi Toastie
Add two slices of crisp bacon to each sandwich.
Fried Egg Version
Top the finished toastie with a fried egg or add a cooked egg inside for a hearty brunch sandwich.
Vegetarian Version
Leave out the chicken and increase the cheese and kimchi. Sautéed mushrooms are another excellent addition.
Turkey Kimchi Toastie
Use leftover roast turkey instead of chicken. This is particularly useful after Thanksgiving or Christmas.
Avocado Version
Add thin avocado slices after cooking rather than inside the sandwich. Fresh avocado provides a cooling contrast to the spicy kimchi.
What to Serve with Chicken Kimchi Toasties
The toastie is substantial enough to serve on its own, but a simple side can turn it into a full meal.
Good options include:
- Cucumber salad
- Green salad
- Tomato soup
- Vegetable soup
- Sweet potato fries
- Regular fries
- Pickled vegetables
- Extra kimchi
- Fresh sliced cucumber
- Coleslaw
A crisp, lightly dressed salad works particularly well because the sandwich itself is rich.
Can You Make It in a Sandwich Press?
Absolutely.
A panini press or toastie maker simplifies the process because both sides cook simultaneously.
Assemble the sandwich as directed. Lightly butter the exterior, place it in the preheated press, and cook until the bread is golden and the cheese has melted.
Depending on the appliance, this usually takes around five minutes.
Do not overfill the sandwich because a press compresses the ingredients and can push kimchi or cheese out of the sides.
Mayonnaise or Butter on the Outside?
Both can create a crisp golden crust.
This recipe uses butter for the exterior because its flavor works especially well with sourdough and melted cheese.
Mayonnaise can be substituted. Spread a very thin layer over the outside of the bread before frying.
Because mayonnaise contains oil and egg, it browns evenly and can be easier to spread straight from the refrigerator than cold butter.
How to Prevent a Soggy Toastie
Moisture management is the key.
Drain the kimchi. This is the most important step.
Do not overload the sandwich. More filling is not always better.
Use sturdy bread. Sourdough handles moisture better than very soft bread.
Cook immediately after assembling. Allowing the filled sandwich to sit gives moisture time to soak into the bread.
Use enough heat. Medium-low is ideal, but the skillet still needs to be properly preheated.
Can It Be Made Ahead?
The individual components can be prepared in advance.
Shred the chicken, chop and drain the kimchi, grate the cheese, and mix the mayonnaise and gochujang.
Store everything separately in the refrigerator.
For the best texture, assemble the toastie immediately before cooking.
A fully assembled uncooked sandwich stored for several hours can absorb moisture from the filling.
Storage and Reheating
Cooked toasties are best eaten immediately.
If leftovers are unavoidable, cool them completely and refrigerate in an airtight container for up to two days.
Reheat in a skillet over low heat, in an air fryer, or in a 350°F oven.
The microwave will heat the sandwich but makes the bread soft, so it is not the best method.
An air fryer at moderate temperature is particularly effective for restoring crispness.
Tips for the Best Kimchi Grilled Cheese
Drain the kimchi well. Excess liquid is the main cause of soggy bread.
Grate your own cheese when possible. Freshly grated cheese tends to melt more smoothly than some pre-shredded varieties.
Keep the heat moderate. Give the cheese time to melt.
Place cheese on both sides of the filling. It works like edible glue.
Chop the chicken finely enough. Large chunks make the toastie difficult to eat.
Rest before cutting. One or two minutes helps the melted cheese settle slightly rather than immediately running out.
Why This Toastie Deserves a Place in the Leftover Rotation
Roast Chicken, Cheese and Kimchi Toastie is fast, practical, and deeply satisfying, but its biggest advantage may be that it makes leftovers feel intentional.
There is nothing about the finished sandwich that tastes like an attempt to use up yesterday’s chicken.
Instead, the chicken becomes part of a balanced filling where melted cheese supplies richness, kimchi provides acidity and heat, and sourdough offers crispness.
It works for lunch, dinner, late-night food, weekend brunch, or any situation where a grilled cheese sounds good but something more substantial is required.
Twenty minutes, one skillet, and a handful of ingredients are enough to turn roast chicken into a crisp, cheesy, tangy sandwich that is likely to disappear considerably faster than the original leftovers.
Roast Chicken, Cheese and Kimchi Toastie
Ingredients
Equipment
Method
- Mix mayonnaise and gochujang in a small bowl, if using.
- Spread the mayonnaise mixture on the inside of each slice of bread.
- Layer half the cheese, roast chicken, chopped kimchi, green onions, and remaining cheese over two bread slices.
- Top with the remaining bread slices and butter the outer sides of each sandwich.
- Heat a skillet over medium-low heat and add the sandwiches.
- Cook for 4–5 minutes per side, pressing gently, until the bread is deeply golden and the cheese is fully melted.
- Rest for 1–2 minutes, slice, and serve hot.
