Vegetarian sandwiches with local products to celebrate summer. With the sweetness of vegetables and the acidity of kimchi nappa, the freshness of our sandwiches is guaranteed. A bite of pure happiness.

Vegetarian sandwiches with sweet nappa kimchi and fermented radish

Name: Tartines végétariennes garnies de kimchi nappa doux et radis fermentés
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Aperitif / Toast / Kimchi / Radishes
Ingredients: 90 g (1 tasse) de noix de Grenoble rôtis; 1 petite gousse d’ail hachée; 30 g (1/4 tasse) de parmesan en petits morceaux; 45 ml (3 c.à soupe) d’huile végétale; Sel au goût; 125 ml (1/2 tasse) de kimchi nappa doux Tout Cru; 2 l (8 tasses) de champignons variés, tranchés; 45 ml (3 c.à soupe) d’huile végétale; 30 ml (2 c.à soupe) de beurre; 2 gousses d’ail finement hachées; 4 tranches d’une bonne miche, grillées; 2 radis frais émincés finement; 20 tranches de radis fermentés Tout cru; Basilic au goût; Fleur de sel et poivre du moulin

Rated 5 stars by 1 user

Portions

Preparation time

20 minutes Minutes

Cooking time

12 minutes Minutes

Tout cru!

Image ofVegetarian sandwiches with sweet nappa kimchi and fermented radish

Ingredients

Grenoble Pesto

90 g (1 cup) roasted walnuts
1 small clove of garlic, chopped
30 g (1/4 cup) Parmesan cheese in small pieces
45 ml (3 tbsp.)vegetable oil
Salt to taste

Mushroom and Kimchi pan-fried

125 ml (1/2 cup) All Raw Sweet Nappa Kimchi
2 l (8 cups) mixed mushrooms, sliced
45 ml (3 tbsp.)vegetable oil
30 ml (2 tbsp) butter
2 cloves of garlic, finely chopped

Fittings and assembly

4 slices of a good loaf, toasted
2 fresh radishes, finely chopped
20 slices of fermented radishes Raw
Basil to taste
Flower of salt and freshly ground pepper

Steps

In the bowl of a small food processor, coarsely grind the walnuts, garlic and parmesan. While the food processor is running, drizzle in the oil and grind to a fine texture. Transfer to a bowl and season to taste.
Heat the oil in a very large pan over high heat. Brown the mushrooms, spreading them evenly in the pan and not stirring too much; this helps the mushrooms colour better. Stir once or twice during cooking and when they are golden brown, add the garlic, butter and kimchi. Continue cooking for 2 to 3 minutes and remove from heat.
Spread the toasted bread slices generously with the Grenoble pesto. Top with the mushroom-kimchi mixture and garnish with fresh, fermented radish and basil leaves. Season generously with pepper.