Description
This Kimchi Grilled Cheese sandwich combines the creamy goodness of melted cheddar and mozzarella cheeses with the tangy, spicy kick of well-drained kimchi. Crispy sourdough bread is browned to perfection in butter, resulting in a delightful fusion of Korean and American flavors. Optional additions like sesame oil and mayonnaise enhance the richness and texture for an unbeatable savory treat perfect for lunch or a quick dinner.
Ingredients
Scale
Bread and Butter
- 4 slices sourdough bread
- 4 tablespoons unsalted butter, softened
Cheese
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Kimchi and Flavorings
- 1/2 cup well-drained kimchi, chopped
- 1 teaspoon sesame oil (optional)
- 1 tablespoon mayonnaise (optional, for spreading on bread)
Instructions
- Prepare the bread slices: Spread softened butter on one side of each sourdough bread slice. Optionally, you may spread mayonnaise on the outside instead of butter for extra crispiness.
- Assemble the sandwiches: On the unbuttered side of two bread slices, evenly layer half of the shredded cheddar cheese and mozzarella cheese, followed by the chopped, well-drained kimchi. If using, drizzle sesame oil over the kimchi to enhance the flavor.
- Complete the sandwiches: Top the kimchi and cheese layers with the remaining cheeses, then close the sandwiches with the remaining bread slices, ensuring the buttered side is facing outwards for grilling.
- Heat the skillet: Warm a skillet over medium-low heat. This temperature allows the bread to brown gently while the cheeses melt thoroughly without burning.
- Cook the sandwiches: Place the sandwiches on the skillet and cook for 3 to 4 minutes on each side. Press down gently to help the sandwich hold together and promote even browning. Continue until the bread is golden brown and the cheeses are melted.
- Serve hot: Remove sandwiches from the skillet once cooked, slice if desired, and serve immediately to enjoy the gooey, flavorful melt at its best.
Notes
- For a crispier crust, spread mayonnaise on the bread’s outside instead of butter before cooking.
- Use aged kimchi if you want a more tangy and punchy flavor profile.
- Customize your sandwich by adding a slice of ham or a smear of gochujang for an extra flavor twist.
- Ensure kimchi is well-drained to avoid soggy sandwiches.
