Kimchi Grilled Cheese Recipes

Steps:

• Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
• When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

Steps:

• Shred the cheddar cheese on the large holes of a box grater.
• Add the kimchi to a small bowl and use kitchen shears to cut into small pieces.
• Butter both sides of each slice of bread.
• Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the kimchi and cook until softened, about 2-3 minutes. Add the sugar and cook for an additional minute, stirring to incorporate. Transfer the kimchi to a bowl and wipe out the skillet.
• Turn the heat to medium and add both slices of butter bread to the skillet. Cook until the bottom is golden brown, 3-4 minutes. Flip the bread, then add the American cheese to one slice and all but 2 tablespoons of the cheddar cheese to the other slice. Top the American cheese with the kimchi and remaining 2 tablespoons cheddar. Cook until the cheese starts to melt and the underside of the bread begins to turn golden, 3-4 minutes.
• Sandwich the slices of bread together and cook, flipping once, for another 2-3 minutes, until the cheese is gooey and fully melted and the bread is well-toasted.
• Transfer to a cutting board and cut in half.
• Enjoy!

Steps:

• Heat a cast-iron skillet over medium heat. Top 1 slice of bread with 1/4 cup of the cheese, kimchi, the remaining 1/4 cup cheese and then the other slice of bread. Spread 1 tablespoon of the mayonnaise over the top slice. Place in the skillet, mayonnaise-side down, and cook for 3 minutes, pressing slightly to flatten. Spread the remaining tablespoon mayonnaise on the top slice of bread, flip and cook until golden, another 3 minutes. Quarter the sandwich and serve.

Steps:

• In a bowl, combine both cheeses. Spread the mayonnaise on 1 side of each slice of bread. Flip over half of the bread slices and top each with a heaping 1/4 cup of the cheese mixture.
• Chop the cooked bacon slices, then mix with the kimchi and divide among the 4 sandwiches. Top with the remaining cheese mixture and 4 slices of bread, mayonnaise-side up.
• In a nonstick skillet, cook the sandwiches in batches as needed over medium heat until the cheese melts and the bread is golden brown, 3 to 4 minutes per side.

Steps:

• Heat a cast-iron skillet over medium heat. Top 1 piece of bread with 1/4 cup grated Cheddar, kimchi, the remaining 1/4 cup grated Cheddar, and then the other slice of bread. Spread 1 tablespoon mayonnaise over the top slice, then add to the skillet mayonnaise-side down and cook for 3 minutes, pressing slightly to flatten. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread, flip, and cook until golden, another 3 minutes. Quarter the sandwich and serve.