3 years ago
Traditional grilled cheese gets a flavorful
twist from kimchi, a traditional Korean side dish made from fermented vegetables.
Preparation time: 15
- ¼ cup unsalted butter
- 8 (½-inch-thick) slices country-style bread
- 16 ounces cheese, such as Havarti, Monterey
Jack or Swiss, sliced thick
- 1 cup Mother In Law’s Kimchi (any),
- Butter the slices of
bread on one side and place them on the skillet, butter side down (you may need
to do this in batches).
- Distribute the cheese
evenly on half of the bread slices and cook until slightly melted.
- Place the kimchi on
top of the cheese, top with the remaining toasty bread slices and cook for 1
minute more, or until the cheese is completely melted and the bread is toasted
- Using a spatula,
gently flip the sandwich and cook for 1 minute longer.
- Remove from the pan
and cut each sandwich in half for easier handling. If working in batches,
repeat with the remaining ingredients.
Recipe source: Mother
In Law’s Kimchi