Consider this recipe for kimchi grilled cheese sandwiches: an interesting new spin on a classic comfort food. Korean kimchi is infinitely versatile and packed with flavor. This simple recipe can be ready in about ten minutes, but will provide an elevated flavor profile to the classic sandwich.
Cut the sandwich in half for easier handling and to showcase the melted cheese and kimchi filling. Serve hot, maybe with a side of dipping sauce like this kimchi mayo or extra kimchi on the side for a complete meal.
If you're looking for new favorite sandwiches, I think you'll also like my cold cut trio sub sandwich and grilled peanut butter and jelly sandwich.
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🧀Kimchi Grilled Cheese Ingredients
- cheddar cheese - For best results, buy a block of cheddar cheese and grate it yourself for improved freshness and texture.
- kimchi - Drain your kimchi well to avoid a soggy sandwich. You can find vegan kimchi as well, so no need to miss out on this delicious sandwich if you follow a vegan or vegetarian diet.
- fresh green onions - sliced
- butter - softened
- multigrain bread - Or just use what you have on hand. A fresh loaf of rustic sourdough bread would also add a nice touch, enabling you to achieve perfectly crunchy, toasted bread slices.
- mayo
- sriracha sauce - Optional, if you like spicy food.
*Check recipe card for full ingredient amounts.
📖Tweaks
- You might consider adding spices to the mix, such as basil and chives, for a new dimension of flavor.
- It could even be made vegan by substituting plant based butter, mayo, and cheddar style shreds.
🔪How to Make it
- Combine filling. In a medium bowl, combine the cheese, kimchi and green onions.
- Butter bread. Butter one side of each slice of bread.
- Assemble the sandwiches. Spread the other side of 2 bread slices (not the buttered side) with mayo and sriracha. Top each with half of the cheese mixture. Top with the remaining bread slices (the buttered sides should be on the outside).
- Cook. Heat a large skillet to medium-low heat. Place the sandwiches in the skillet, cover with a lid and cook until golden brown on the bottom, about 3-5 minutes.
- Flip. Flip them over and cook uncovered for another 3 to 5 minutes, until golden brown and cheese is fully melted.
- Serve. Slice the sandwiches in half and serve with extra mayo and sriracha on the side, if desired.
🥗Serving Suggestions
- Mayo and sriracha make excellent dipping options for your kimchi grilled cheese sandwich.
- Or you can go the more traditional route by serving it with a bowl of classic roasted garlic tomato soup; try it with a tomato gravy for a thicker option.
- Cold soups like this tomato & watermelon gazpacho soup are also nice.
- Looking for a green option? Try my cucumber kimchi salad.
❓Recipe FAQs
This recipe is best served immediately, so be sure to share with friends or family and avoid leftovers. If you do happen to have some leftovers though, store in the fridge for up to 3 days.
Reheat them in a frying pan over medium heat or in a 350°F oven to retain the crispiness.
You bet! I love the flavor and texture combination of cheese and kimchi.
❤️More Delicious Kimchi Recipes You Will Love
If you tried this Kimchi Grilled Cheese Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Grilled Cheese Sandwiches
Ingredients
- 1 cup cheddar cheese - grated
- ½ cup kimchi - drained and chopped
- 2 tablespoons fresh green onions - sliced
- 2 tablespoons butter - softened
- 4 slices multigrain bread
- 2 tablespoons mayo
- ½ tablespoon sriracha sauce - optional
Instructions
- In a medium bowl, combine the cheese, kimchi and green onions.1 cup cheddar cheese, ½ cup kimchi, 2 tablespoons fresh green onions
- Butter one side of each slice of bread.4 slices multigrain bread
- Spread the other side of 2 bread slices (not the buttered side) with mayo and sriracha. Top each with half of the cheese mixture. Top with the remaining bread slices (the buttered sides should be on the outside).
- Heat a large skillet to medium-low heat. Place the sandwiches in the skillet, cover with a lid and cook until golden brown on the bottom, about 3-5 minutes.
- Flip them over and cook uncovered for another 3 to 5 minutes, until golden brown and cheese is fully melted.
- Slice the sandwiches in half and serve with extra mayo and sriracha on the side, if desired.
Equipment
Notes
- This recipe is best served immediately. If you do happen to have some leftovers though, store in the fridge for up to 3 days and reheat them in the pan over medium heat to retain the crispiness.
- Drain your kimchi well to avoid a soggy sandwich.
- Cut the sandwich in half for easier handling and to showcase the melted cheese and kimchi filling. Serve hot, maybe with a side of dipping sauce like this kimchi mayo or extra kimchi on the side for a complete meal.
- It could even be made vegan by substituting plant based butter, mayo, and cheddar style shreds.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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