Variations & Substitutions
Kimchi. Use any store-bought kimchi. Chop it finely to spread evenly on the bread. Brown sugar. Add a touch of sweetness and to balance the sour and spicy flavors. Cheese. Use a blend of mozzarella and cheddar cheese. Bread. I prefer to use sourdough bread that complements the flavors of kimchi. You can also use ciabatta or whole wheat bread. Butter. Use butter or vegan butter as a spread on the bread to get a golden brown toast. Add vegetables like tomato, garlic, and scallions.
📖 How to make kimchi grilled cheese sandwich
Cooking the kimchi with brown sugar helps caramelize it and enhance its flavor. It also helps make it less spicy. Layer the cheese on both sides of the kimchi mixture to help glue the sandwich together and ensure an even melt. Cook the sandwich over medium-low heat so the cheese melts thoroughly without burning the bread. Covering the skillet with a lid for the first half of cooking can help the cheese melt faster. Press down gently on the sandwich with a spatula while cooking to help the cheese melt uniformly.
🍴Storage and reheating suggestions
This sandwich is best when eaten right away while warm. You could store it in a ziploc bag or airtight container in the fridge for about 2 days, but we shouldn’t always do the things we could, amirite? Leftovers don’t keep that well since the bread tends to get soggy over time because of the kimchi. If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
