This is my version of Andalucian ham sandwich,only with kimchi. AtBar Tini we use house-made molletes,soft bread rolls that take two days to make. Substitute soft white rolls such as baps.
200g leftover Christmas ham, thickly sliced
2 buffalo mozzarella balls,thickly sliced
100g kimchi
1 small tin good quality salted anchovies
6 small white fluffy rolls
Cut the rolls in half. Place a slice of mozzarella on top of the base, followed by ham, kimchi then anchovy.
Add the other half of the bun and toast on medium in a sandwich press,until the cheese is melted and the bread is crisp outside.
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