Description
Elevate your grilled cheese game with this delightful kimchi grilled cheese sandwich, featuring a symphony of tangy, spicy, and savory flavors with an irresistible cheesy pull and a perfectly crispy exterior.
Ingredients
8 slices sourdough or sandwich bread
1 cup Napa cabbage kimchi, finely chopped and drained
2 cups sharp cheddar or Monterey Jack cheese, shredded
4 tbsp unsalted butter, softened
1 tbsp mayonnaise (for extra crispy crust)
1 green onion, thinly sliced
Instructions
Warm a skillet or griddle over medium-low heat.
Butter one side of each bread slice, then add a thin layer of mayonnaise to the buttered side.
Arrange four bread slices buttered-side down in the skillet and generously top each with shredded cheese.
Evenly sprinkle the chopped kimchi and sliced green onion over the cheese, followed by the remaining cheese.
Place the other four bread slices on top, ensuring the buttered sides face upwards.
Cook for about 3-4 minutes on each side, gently pressing with a spatula, until the bread achieves a lovely golden hue and the cheese is perfectly gooey.
Cut in half diagonally and enjoy immediately.
Notes
Drain Your Kimchi Well: This is perhaps the most important step to avoid a soggy sandwich. Pat it dry with paper towels if needed.
Don’t Overcrowd the Pan: Cook in batches if necessary to ensure even cooking and easy handling.
Gentle Pressing: Use your spatula to gently press the sandwich down as it cooks. This helps the ingredients meld together and ensures even browning.
Medium-Low Heat is Key: As mentioned, this is vital for achieving that perfect balance of crispy bread and melted cheese. Resist the urge to turn the heat up!
Serve Immediately: Grilled cheese is best enjoyed piping hot, right off the skillet, when the cheese is at its gooey, stretchy peak.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Cuisine: American