Kimchi Grilled Cheese Fusion (Printable Version)
Sharp cheddar joins tangy kimchi in a savory, golden sandwich bursting with melty fusion flavor.
# What You'll Need:
→ Bread & Dairy
01 - 4 slices sourdough or country-style bread
02 - 4 tablespoons unsalted butter, softened
03 - 4 slices sharp cheddar cheese
04 - 2 slices mozzarella cheese
→ Vegetables & Condiments
05 - 1/2 cup chopped, well-drained kimchi
06 - 1 tablespoon sliced scallions (optional)
→ Additional (optional)
07 - 1 teaspoon gochujang (Korean chili paste)
08 - 1 teaspoon mayonnaise
# Steps to Follow:
01 - Evenly spread softened butter on one side of each bread slice.
02 - In a small bowl, combine gochujang and mayonnaise if using. Spread this mixture on the unbuttered side of two bread slices.
03 - Place 2 slices of sharp cheddar and 1 slice of mozzarella on top of the gochujang-mayo side of each prepared bread slice.
04 - Distribute chopped kimchi over the cheese layer. Sprinkle with scallions if desired.
05 - Top each sandwich with the remaining bread slices, buttered side facing out.
06 - Preheat a nonstick skillet over medium-low heat. Place sandwiches in skillet and grill for 3 to 4 minutes on each side, pressing gently, until bread is golden and the cheese has melted.
07 - Remove sandwiches from heat. Let cool briefly, slice in half, and serve immediately.
# Additional Tips::
01 -
- Crispy crust meets melty cheese for pure comfort with a punch
- Super quick to make in under twenty minutes
- Perfect way to use up leftover kimchi
- Each bite bursts with a mix of savory, spicy, and tangy
- Vegetarian-friendly when you use plant-based kimchi and cheese
02 -
- Packed with gut-friendly probiotics from fermented kimchi
- Melted cheese layers perfectly to hold the fillings together
- No overly complicated steps or specialty equipment needed
- Vegetarian-friendly with the right kimchi and cheese
03 -
- Always cook low and slow for the ultimate crust Rushing leads to burnt outsides with unmelted cheese inside
- Lightly toast both sides of the bread before assembling if you are starting with a very soft loaf
- I learned never to skip draining the kimchi Excess moisture ruins the crisp contrast you want in each bite