Kimchi. I can’t say enough about it. It’s quickly become one of my favorite condiment/side dishes. Like, it may replace that bottle of hot sauce in my cupboard. Ok, so maybe not, but I’m getting close to putting it on everything, starting with grilled cheese. Yes, kimchi grilled cheese. It’s something I never knew I couldn’t live without. The first time I tried it, it was so good that I made one the next day. It works with just about any cheese, but my choice so far is provolone on sourdough bread. In our house, we’re big believers in sourdough being the best bread for grilled cheese. And toast. And sandwiches.
You can add as much kimchi as you like to the grilled cheese, but I think less is best. A small amount adds just enough heat without being overpowering. There is a debate on whether to use mayonnaise or butter for grilled cheese. I’ve tried both, and personally I like butter. Butter gives you the flavor and a nice char on the bread. But be careful not to lay it on too thick, or it will become too oily! Mayonnaise, however, is great for patty melts. That recipe will come a little later. Now that I’ve had it in grilled cheese, I can’t wait to try out other kimchi based dishes.
Kimchi grilled cheese
- butter (salted or unsalted is fine, softened)
- ¼ to ½ cup cabbage kimchi (drained and heated)
- 8 – 10 ounces provolone cheese sliced thin
- 8 slices sourdough bread
Butter each side of bread. Heat a large skillet or gilled pan to medium. Place four slices of bread butter side down in the pan. Add a layer of cheese to cover the bread. Place about 2 tablespoons (or more if you like) of kimchi on top, then layer with more cheese. I like to cover with a lid while the cheese is melting. Once the cheese is melted on the bottom and you can see it melting on top, add the other slice of bread, butter side up and carefully flip the sandwiches. Press each lightly and continue to cook until the cheese is melted and the bread is golden brown. Cool slightly before cutting.
You can heat the kimchi in the microwave or fry it in a pan for a few minutes and let it get a little crispy.
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