Servings
1
Prep Time
5 MIN
Cook Time
6 MIN
Recipe by
Cara Harbstreet
Ingredients
| 1 TSP | Toasted sesame oil |
| 2 SLICES EACH | Borden American Cheese AND Borden Sliced Cheddar Cheese |
| (ALT CHEESE OPTION) | (OR Borden American Melts + Borden Sharp Cheddar Melts) |
| 2 SLICES | Sourdough Bread |
| ¼–½ CUP | Sliced cabbage kimchi, drained and roughly chopped |
| ½ TBSP | Mayonnaise, divided |
| ½ TBSP | Gochugaru (Korean red pepper paste), optional |
Steps
| 1 |
HEAT
toasted sesame oil in a large nonstick skillet over medium heat.
|
| 2 |
PREPARE
the grilled cheese by adding the first layer of cheese to the bottom piece of bread. Add the layer of kimchi, and then a second layer of cheese. Top it with the remaining piece of bread and spread ½ the mayonnaise on top. If using gochugaru, spread a thin layer inside 1 or both pieces of bread for an extra layer of flavor.
|
| 3 |
FLIP
the kimchi grilled cheese sandwich over when placing it in the skillet, so the slathered side is facing down. Cook 2–3 minutes, or until the cheese begins to melt and the bread is well-toasted. Before flipping, add the remaining mayonnaise across the top piece of bread. Flip, and then cook another 2–3 minutes or until the cheese is fully melted and the other side of the sandwich is well-toasted.
|
| 4 |
REMOVE
from heat and place on a clean cutting board. Allow the grilled cheese to cool slightly. Slice in half and enjoy!
|
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