Kimchi Grilled Cheese
Buttery toasted sourdough stuffed with savoury stir-fried kimchi, two varieties of gooey, melted cheese, and a little green onion upgrade a lunch classic in this kimchi grilled cheese. You'll be blown away by how well this combination works with the superstar mega hit of umami that only crisp-tender, flavourful kimchi can provide!This sandwich was inspired by and lightly modified from the one I saw Sarah Ahn and her incomparable Umma make on instagram.
Ingredients
- 2 tablespoons salted butter softened and divided
- 1/2 cup kimchi finely chopped
- 1 teaspoon sugar
- 1/2 teaspoon fish sauce
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 2 slices mozzarella cheese thin deli style slices are preferable
- 2 slices cheddar cheese thin deli style slices are preferable
- 2 slices sourdough bread 1/2 inch thick each
- 2 green onions thinly sliced
Instructions
- Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add the kimchi and stir until it begins to sizzle and is heated through. Stir in the sugar and fish sauce and continue stirring and cooking until the liquid has evaporated but the kimchi is not dry, about 1 minute. Transfer this to a plate or bowl. Wipe the skillet with a paper towel and replace it over the medium-high heat.
- Butter both sides of both pieces of bread. Lay the bread in the skillet. Toast the bread for 1 minute on the first side.
- Reduce the heat to low and flip the slices of bread. Arrange the slices of mozzarella over one piece of toast, sprinkle with granulated garlic and onion, spread the kimchi over the cheese, then put the green onion slices over that.
- Top the kimchi with the slices of cheddar cheese and the second piece of bread, toasted side down. Gently press the bread down with a spatula, cover the pan, and cook for 1 minute. Lift the cover, flip the sandwich, and cook for 1 more minute, or until the cheese is fully melted. Lift the lid and let any moisture evaporate off. When the toast is your desired doneness, transfer the sandwich to a cutting board and cut in half. Serve immediately.
Notes
This recipe makes a very substantial sandwich. My husband and I -both of whom have pretty impressive appetites- were happy to split one and accompany it with a salad for our lunch.
There will be some variation in calories and nutritional information based on what types of cheese and bread you use.
The nutritional information is approximate and provided as a courtesy. For more specific information, please feel free to enter the specific ingredients you use in a nutritional calculator that you trust.
Nutrition
Calories: 899kcalCarbohydrates: 78gProtein: 36gFat: 50gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 139mgSodium: 2056mgPotassium: 415mgFiber: 5gSugar: 12gVitamin A: 1717IUVitamin C: 5mgCalcium: 642mgIron: 7mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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