Kimchi Grilled Cheese Sandwich (Printable)
Bold fusion sandwich combining tangy kimchi with melted cheddar and mozzarella on golden sourdough bread.
# What You'll Need:
→ Bread
01 - 4 slices sourdough or country-style bread
→ Cheese
02 - 4 slices sharp cheddar cheese
03 - 2 slices mozzarella cheese
→ Kimchi
04 - 1/2 cup well-drained, chopped kimchi
→ Butter
05 - 2 tbsp unsalted butter, softened
→ Optional Add-ins
06 - 1 tsp gochujang (Korean chili paste), for extra heat
07 - 1 green onion, finely chopped
# How to Make It:
01 - Pat the chopped kimchi dry with paper towels to remove excess moisture. If desired, mix with gochujang and chopped green onion for additional flavor.
02 - Lay out bread slices on a clean surface. Spread softened butter evenly on one side of each slice.
03 - Flip bread so unbuttered side faces up. Place 1 slice cheddar and 1 slice mozzarella on two slices. Distribute chopped kimchi evenly over cheese, then top with remaining cheddar slices.
04 - Close sandwiches with remaining bread slices, buttered side facing outward.
05 - Heat nonstick skillet or griddle over medium-low heat. Place sandwiches in pan and cook for 3–4 minutes per side, pressing gently with spatula until golden brown and cheese is fully melted.
06 - Remove from heat and let rest for 1 minute. Slice diagonally and serve hot.
# Expert Suggestions:
01 -
- The kimchi cuts through all that rich cheese with exactly the right amount of brightness and funk
- It comes together in under 20 minutes but tastes like something from a specialty sandwich shop
02 -
- Draining the kimchi thoroughly is non-negotiable—I learned this the hard way with a completely soggy sandwich situation
- Medium-low heat might feel too slow, but it's what ensures the cheese melts completely before the bread burns
03 -
- Leftover kimchi that's been fermenting longer in your fridge actually develops more complex flavor for this sandwich
- If the cheese isn't melting in the center, tent the pan with foil for the last minute of cooking