Kimchi Grilled Cheese

Ingredients

• 4 slices bread, sliced (white, sourdough, or rye)
• ½ cup kimchi, chopped
• 4 slices or 1 cup cheese, sliced or grated (cheddar, American, or mozzarella)
• 2 tablespoons butter, softened
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. 1

   Drain the chopped kimchi in a small strainer, pressing gently with the back of a spoon to remove excess liquid so the sandwich doesn't get soggy, about 30 seconds.

2. 2

   Lay two bread slices on a cutting board and spread 0.5 tablespoon softened butter on the top side of each slice, using a butter knife or the back of a spoon.

3. 3

   Flip both bread slices butter-side down onto the cutting board so the buttered side faces the cutting board.

4. 4

   Place half the drained kimchi on one bread slice, spreading it evenly with a knife or fork, leaving a 1/2-inch border around the edges.

5. 5

   Layer half the cheese on top of the kimchi, covering the entire surface.

6. 6

   Slide the sandwich together by placing the second bread slice on top, butter-side up, pressing down gently so it holds.

7. 7

   Repeat steps 2–6 to build the second sandwich using the remaining bread, butter, kimchi, and cheese.

8. 8

   Place a 10-inch skillet on the stove and set the heat to medium, letting it warm for 30 seconds until the pan feels warm when you hover your hand over it.

9. 9

   Carefully lift the first sandwich and place it butter-side down into the center of the hot skillet, listening for a gentle sizzle.

10. 10

    Cook for 3 to 4 minutes, watching the bread, until the bottom turns the color of honey and feels firm when you press the edge with your spatula.

11. 11

    Slide a thin metal spatula under the sandwich from the left side, supporting it with your other hand, and flip it over onto the uncooked side in one smooth motion.

12. 12

    Cook the second side for 2 to 3 minutes, until it turns honey-colored and the cheese inside feels soft when you gently press the top, 30 seconds before removing.

13. 13

    Slide the sandwich onto a clean cutting board and repeat steps 9–12 with the second sandwich.

14. 14

    Place each sandwich on its own plate, cut diagonally in half if desired, and serve immediately while the cheese is still warm and melted.

Tools you’ll need

• cutting board
• butter knife
• small strainer or colander
• 10-inch nonstick or cast-iron skillet
• thin metal spatula
• kitchen plates

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