3 years ago

Grilled Kimcheez

Traditional grilled cheese gets a flavorful
twist from kimchi, a traditional Korean side dish made from fermented vegetables.

4 servings
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),
    coarsely chopped


  1. 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).
  2. Distribute the cheese
    evenly on half of the bread slices and cook until slightly melted.
  3. 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
    golden brown.
  4. Using a spatula,
    gently flip the sandwich and cook for 1 minute longer.
  5. 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