KIMCHI! The newest foodie trend. In simplest terms, it’s spicy pickled cabbage. It’s a Korean staple and is also known to have many health benefits! Sign. me. UP!
I love mixing spicy and sweet. It’s my ultimate go-to. The heat from the kimchi + the tangy BBQ + sweet, juicy pineapple is out of this worrrrrld! The jicama was a last minute add on for some crunch and I think it was well worth it ;)
makes 8 servings
2 packages sandwich thins
1 jar store-bought marinara sauce
1 jar kimchi (I got mine from Trader Joe’s!)
1 jar Korean BBQ sauce (Again…Trader Joe’s!)
14 oz steak
1/4 cup EVOO
1 cup jicama, cut into matchsticks
1 pineapple, peeled, cored & cut into long spears
1/2 cup green onion, chopped
2 cups shredded mozzarella & provolone cheese blend
2. Grill steaks until you’ve reached desired “doneness”. Brush pineapple & jicama with a little EVOO and grill until browned. Slice the steak, dice pineapple and jicama
3. Pull sandwich thins apart, pop in toaster and toast until crispy and lightly browned
4. Spread layer of marinara sauce onto your mini pizzas; add a couple spoonfuls of kimchi, shredded cheese, grilled pineapple, jicama and sliced steak
5. Pop in the oven set to “broil” for a few minutes or until cheese has melted and bread is extra crispy
6. Top with green onions and additional cheese & BBQ sauce, enjoy!
AMY'S CRUMBS 