Ever since I bought a jar of kimchi for this salmon recipe, I’ve been looking for other recipes that incorporate the fermented snack. If you’re in the same boat, look no further than kimchi grilled cheese. I used this recipe and while you’ll notice I burned it
a bit a lot, it still tasted incredible. I’ll be making it again…and not blackening the outside.
Thinly spread 1 side of a slice of bread with mayo and place it, mayonnaise-side-down, in a skillet. Immediately top with grated white cheddar and fresh mozzarella. Top the cheese with chopped kimchi, and then top that with more grated cheese. Once you notice the bottom cheese has started to melt, top with another slice of bread, spread that slice with some more mayo, and flip whole sandwich. Cook until the other half of cheese is nice and melty. NOTE: This is a slightly different process from the original recipe, but I’m thinking it’ll prevent the bread from burning. Flipping constantly and covering with a lid will also help keep it from getting burnt.
This works with any type of melting cheese. Personally, I like how the sharp cheddar works with the kimchi and how the mozz mellows everything out. I think brie would also work really well here, maybe with some havarti. As long as you keep your fridge stocked with a jar of kimchi, this grilled cheese upgrade is incredibly simple to accomplish. And trust me, it is a definite upgrade – one with zip.