Kimchi Grilled Cheese

Published: Sept. 25, 2022

Total Time: 15 minutes (5 minutes prep | 10 minutes cook)

Difficulty: Easy

Ingredients

For 1 serving:

• 2 slices of bread (soft sandwich bread or large rustic slices, ≤ ½-inch thick; sourdough, whole wheat, or crusty white bread work well)

• 1 tablespoon full-fat mayonnaise (e.g., Hellman’s Original for best results)

• ½ cup grated mozzarella, Cheddar, or other melting-friendly cheese (Provolone, Monterey Jack, or Emmental are excellent alternatives)

• ¼ cup drained and coarsely chopped kimchi (fresh or homemade, ensure excess moisture is removed; briefly stir-fry drained kimchi for 1–2 minutes for deeper flavor if desired)

Instructions

Step 1: Prep & Assemble

1. Preheat a heavy-bottomed skillet over medium-low heat for 2–3 minutes to ensure even heat distribution.

2. Thinly spread ½ tablespoon mayonnaise on one side of each bread slice. Place the bread in the skillet with the mayonnaise-side down (avoiding hot spots).

3. Divide the grated cheese evenly over both bread slices, ensuring full coverage without clumping.

Step 2: Cook & Assemble the Sandwich

1. Cook undisturbed for 6–10 minutes until the cheese begins to melt (no visible shreds remain). Adjust heat to low if cheese browns too quickly.

2. Add the coarsely chopped kimchi to one half of the cheese-topped bread. Use a spatula to place the second bread slice on top, cheese-side down, enclosing the kimchi.

3. Press gently with the spatula to meld layers. Cover the skillet loosely with a lid (if available) to trap heat, then cook for 2–4 minutes. Flip the sandwich halfway through to ensure even browning on both sides.

4. Remove from heat when both sides are crusty-brown and the cheese is fully melted. Let rest 1 minute before slicing diagonally.

Tips & Variations

• Bread & Cheese: Sourdough pairs exceptionally well; for tangier flavor, use crusty artisanal bread. Experiment with aged Cheddar or smoked mozzarella for depth.

• Kimchi Adjustments: Drain thoroughly to prevent soggy bread; stir-fry briefly in a dry pan first for concentrated umami.

• Mayonnaise Alternative: Full-fat mayo is critical for structural integrity; light or plant-based alternatives may fail to bind layers.

• Custom Add-Ins: Enhance with bacon, caramelized onions, mushrooms, or a drizzle of sriracha. Replace kimchi with rinsed sauerkraut for a milder twist.

User Reviews & Testimonials

• “I make this frequently on sourdough. Any good melting cheese works. For busy days, pre-drain kimchi and toast bread dry first to jumpstart melting.”

• “Used sauerkraut instead—tangy and delicious! Full-fat mayo is non-negotiable; Hellman’s Original never fails.”

• “A holiday hit! Worked beautifully with 2-week-old homemade kimchi. Crust is perfectly crisp, cheese is gooey—total keeper.”

• “Added bacon and mushrooms. Stir-frying kimchi first elevated it. This is grilled cheese reimagined!”