Description
This Kimchi Grilled Cheese is a delicious fusion sandwich that combines the spicy tang of well-drained kimchi with a melty blend of mozzarella and sharp cheddar cheeses, all pressed between crispy toasted sourdough bread. Ready in under 20 minutes, it’s a perfect quick lunch or snack that elevates the classic grilled cheese with a bold Korean twist.
Ingredients
Scale
Bread and Cheese
- 4 slices sourdough or thick sandwich bread
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
Kimchi and Spread
- 1/2 cup well-drained and chopped kimchi
- 2 tablespoons unsalted butter, softened
- 1 teaspoon mayonnaise (optional, for extra crispness)
Instructions
- Prepare the Cheese Mix: In a bowl, combine the shredded mozzarella and sharp cheddar cheeses thoroughly to ensure an even melt and flavor distribution inside the sandwich.
- Assemble the Sandwiches: Lay out two slices of bread. Evenly spread the shredded cheese mixture on top of each slice, then distribute the well-drained chopped kimchi evenly over the cheese layer. Place the remaining bread slices on top to form two complete sandwiches.
- Butter the Bread: Spread the softened unsalted butter evenly on the outer sides of each sandwich. If using mayonnaise, spread a thin layer on the outside alongside the butter for an extra crispy crust.
- Cook the Sandwiches: Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for about 3 to 4 minutes on each side, pressing gently with a spatula to achieve an even golden brown crust and allow the cheese to melt fully.
- Serve: Once cooked, remove the sandwiches from the skillet, slice them in half diagonally or as preferred, and serve immediately while warm and melty.
Notes
- For extra flavor complexity, mix some gochujang with the kimchi or add a slice of cooked bacon to the sandwich.
- Drain the kimchi very well before assembling to prevent soggy bread and maintain crispness.
- A nonstick or cast iron pan is recommended for the best evenly toasted crust.
