This is my version of Andalucian ham sandwich, only with kimchi. At Bar 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
1 small tin good quality salted anchovies
6 small white fluffy rolls
1. Cut the rolls in half. Place a slice of mozzarella on top of the base, followed by ham, kimchi then anchovy.
2. 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.