Kimchi Grilled Cheese

This kimchi grilled cheese sandwich is so easy to make. You'll fall in love with the gooey, flavorful filling of melted cheese and Korean kimchi stuffed inside toasty sourdough bread!

Course Main Course, Sandwich

Cuisine American, Korean American

Keyword Grilled Cheese Sandwich, Kimchi Grilled Cheese

Prep Time 4

Cook Time 6

Total Time 10

Servings sandwich

Calories 801kcal

Author Cara Harbstreet

Equipment

nonstick skillet or griddle
Spatula

Ingredients

2 slices sourdough bread
3/4 tbsp kewpie mayonnaise
3 oz cheese such as havarti, American, or mozzarella in shreds or slices
1/4 to 1/2 cup sliced cabbage kimchi drained and roughly chopped
1/2 tsp toasted sesame oil optional
1 tsp honey optional

Instructions

Heat the nonstick skillet or griddle over medium heat.
Drain the sliced cabbage kimchi to remove excess moisture. Roughly chop into smaller pieces.
Meanwhile, build the sandwich by lightly brushing one side of the bread slices with toasted sesame oil or honey (if using). Layer half of the cheese onto one slice, followed by the drained and chopped kimchi and the remaining cheese. Top with the second slice of bread.
Evenly spread half of the mayonnaise onto the top slice of bread. Quickly and carefully flip it upside down into the heated skillet to grill. Spread the remaining mayo in an even layer on the second slide of bread.
Once the bottom slice is toasted and the cheese begins to melt (about 3 minutes), use a spatula to flip the sandwich and grill the other side for about 2-3 minutes until the cheese is fully melted and the sandwich is toasted to your liking.
Remove from heat and allow to cool slightly before serving. Slice in half and enjoy while hot.

Notes

Avoid staining by using kitchen shears to chop the kimchi over a bowl.

Nutrition