Kimchi Grilled Cheese
Servings 1 sandwich
Ingredients
- 2 tablespoons unsalted butter, at room temperature (this is crucial)
- 2 tablespoons freshly grated Parmesan cheese
- 2 slices crusty Italian bread
- 3 heaping tablespoons grated Kerrygold Skellig (or other cheddar)
- 3 heaping tablespoons grated Monterey Jack cheese
- 3 tablespoons chopped cabbage kimchi
- Chopped mint for sprinkling (optional, but highly encouraged)
Instructions
- Add butter and Parmesan to a small bowl, stirring to combine. Spread 1 tablespoon of the Parmesan butter over 1 side of each slice of bread (so 1 tablespoon per slice). Set aside. Add Skellig, Monterey Jack and kimchi to a medium bowl, tossing to combine.
- Preheat a seasoned cast-iron skillet (or non-stick skillet) over medium heat. Once hot, add one slice of bread to the skillet, buttered side down. Quickly and carefully, evenly spread the cheese-kimchi mixture on the non-buttered side of the bread. Sprinkle the cheese-kimchi mixture with a little chopped mint (about 1 teaspoon). Place the remaining slice of bread on top, buttered side up.
- Cook the sandwich until the bottom side is golden brown and the cheese is starting to melt. Carefully flip the sandwich, and continue to cook until the other side is golden brown. Transfer the sandwich to a plate and enjoy immediately!
Notes
This recipe easily scales up and down. The amount of Parmesan butter and cheese-kimchi mixture needed will vary based on the size and quantity of your bread slices. Just keep the ratios the same and scale up or down as needed. For the butter, it's 1 part unsalted butter and 1 part Parmesan cheese. For the cheese-kimchi mixture, it's 1 part grated cheddar, 1 part grated Monterey Jack and 1 part chopped kimchi.