Kimchi Grilled Cheese

Thick cut slices of white bread, crispy on the outside and fluffy on the inside, melded with gooey cheddar, and a healthy portion of gut-saving kimchi are a perfect match and just the kind of comfort food we’re craving right now!


You guys know I love dark bread, right? It was one of the things I missed most when I lived in New Jersey, good, hearty dark bread. There are, however, a few things I absolutely love a white loaf for: a good PB & J sandwich, croutons, french toast (got a lovely recipe with a plum compote coming up!) and grilled cheese. Introducing the Kimchi Grilled Cheese, a masterpiece of the grown up grilled cheese genre. Mindblowingly good, I can only urge you to try it! Thick cut slices of white bread, crispy on the outside and fluffy on the inside, melded with gooey cheddar, and a healthy portion of gut-saving kimchi are a perfect match and just the kind of comfort food we’re craving right now.

Not pictured, but perfect for dipping this glorious sandwich into: sriracha mayo.

Happy Thursday, g&b fam!


xoxo Donata



Ingredients for one Kimchi Grilled Cheese

2 thick cut slices white bread, toast or sourdough

1 cup shredded cheddar, divided

1/2 cup kimchi, drained (head over here for our Homemade Kimchi recipe!)

3 tsp mayo, divided


Sriracha mayonnaise for dipping (optional)


Instructions


Divide mayonnaise onto the two slices of bread and spread evenly.

Heat a heavy pan over medium heat. Place the bread with the mayonnaise side down into the pan.

Divide the cheddar evenly onto the two slices and press down lightly. Cook until the cheese is just melted (about 5 minutes) and when you can’t see any individual shreds anymore, add the drained kimchi onto one side of the bread. Use a spatula to flip the other slice cheese side down on top of the kimchi. Press down with the spatula to bring everything together.

Cook until the bread on both sides is crispy and browned, flipping as needed.



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