This must-try Kimchi Grilled Cheese recipe takes a beloved childhood classic and gives it a spicy, savory, grown-up twist that's ready in about 15 minutes. We're talking tangy, crunchy kimchi and two kinds of gooey, melted cheese sandwiched between slices of sourdough bread slathered in a secret-weapon garlic sesame butter. It's the ultimate comfort food mashup you never knew you needed.
When I first started experimenting with kimchi, I'll admit I was a little skeptical. On its own, the flavor felt a bit too intense for me. But then I had a lightbulb moment: what if I paired it with its perfect opposite? Rich, melted cheese and crispy, buttery bread. The result was a life-changing sandwich. The sharp, funky kimchi cuts through the richness of the cheese, creating a perfectly balanced bite that's simply addictive.
Why This Kimchi Grilled Cheese is a Must-Try
- Flavor Explosion: The combination of spicy fermented kimchi, sharp cheddar, and creamy fontina is out of this world.
- Next-Level Texture: You get the satisfying crunch from the toasted sourdough, the gooey cheese pull, and the crisp texture of the kimchi.
- Incredibly Quick: This is one of the best easy sandwich recipes out there, perfect for a fast lunch or a low-effort dinner.
- The Ultimate Use for Kimchi: If you're wondering what to make with that jar of kimchi in your fridge, this recipe is your delicious answer.
Ingredients You'll Need
- Sourdough Bread: Two thick slices per sandwich. Its sturdy, chewy texture is perfect for holding all the fillings without getting soggy.
- Kimchi: Use a well-fermented napa cabbage kimchi that’s nicely sour and spicy. Make sure to drain it well and give it a rough chop.
- Cheese: A combination is key! I use sharp cheddar for its bold flavor and fontina (or provolone) for its incredible melting ability and that perfect cheese pull.
- Butter: Unsalted butter, softened to room temperature so it's easy to spread.
- Garlic: One fresh clove, finely minced.
- Sesame Seeds: These get toasted in the butter as the sandwich cooks, adding a wonderful, nutty aroma and crunch.
- Optional Garnishes: Fresh chives and flaky sea salt for a final flourish.
Step-by-Step Instructions
- Make the Garlic Sesame Butter: In a small bowl, mix together the softened butter, minced garlic, and sesame seeds until well combined.
- Prep the Bread: Spread the garlic sesame butter evenly on one side of each slice of bread. This will be the outside of your sandwich.
- Assemble the Sandwich: Place one slice of bread butter-side-down in a cold, non-stick skillet. Layer with the cheddar cheese, followed by the drained and chopped kimchi, and finally the fontina cheese. Place the second slice of bread on top, butter-side-up.
- Cook Low and Slow: Place the skillet over medium-low heat. The secret to a perfect grilled cheese is patience! Cooking it slowly ensures the cheese melts completely by the time the bread is perfectly golden brown and crisp.
- Flip and Finish: Cook for 4-5 minutes per side, until the bread is a deep golden brown and the cheese is completely melted and oozing. The sesame seeds should smell nutty and fragrant.
- Serve Immediately: Remove the sandwich from the skillet, slice in half, and finish with a sprinkle of flaky sea salt and fresh chives if desired.
Tips for Success
Drain Your Kimchi Well
This is the most important tip! Kimchi holds a lot of liquid, which can make your sandwich soggy. Gently squeeze out the excess brine with your hands or by pressing it in a fine-mesh sieve before chopping.
Low and Slow is the Way to Go
Don't be tempted to crank up the heat to speed things up. High heat will burn the bread before the cheese has a chance to melt. Medium-low heat is your best friend for achieving that perfect golden crust and gooey center.
Don't Be Shy With the Cheese
A good grilled cheese sandwich needs plenty of cheese to hold everything together. The cheese acts as a delicious glue and a barrier that helps prevent the bread from getting soggy from the kimchi.
Frequently Asked Questions (FAQ)
What’s the best cheese for a Kimchi Grilled Cheese?
A combination of a good melting cheese and a flavorful cheese is ideal. I love a sharp cheddar for its tangy flavor paired with a creamy, mild cheese like fontina, provolone, Gruyère, or low-moisture mozzarella for the ultimate cheese pull.
How do I keep my grilled cheese from getting soggy?
The key is to drain your kimchi thoroughly to remove as much liquid as possible. Using thick, sturdy bread like sourdough also helps. Finally, ensure your cheese creates a good barrier between the kimchi and the bread.
What can I serve with this sandwich?
This sandwich is a meal on its own, but it pairs wonderfully with a simple cup of tomato soup, a light side salad, or some crispy sweet potato fries.
Can I make this recipe vegan?
Absolutely! Use your favorite plant-based butter and vegan cheese slices (cheddar and provolone styles work great). Double-check that your kimchi is vegan, as some traditional recipes include fish sauce or shrimp paste.
Ultimate Kimchi Grilled Cheese with Sesame Garlic Butter
Ingredients
Garlic Sesame Butter
- 3 tablespoons salted butter softened to room temperature
- 1 clove garlic finely minced
- 1 teaspoon raw sesame seeds
For the Sandwich
- 4 slices sourdough bread preferably thick-cut
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup fontina cheese shredded
- 1/2 cup kimchi drained and roughly chopped
- 1/4 cup fresh basil leaves
- flaky sea salt for finishing
- 1 tablespoon fresh chives finely chopped, for garnish
Instructions
- Prepare the garlic sesame butter by combining the softened salted butter, finely minced garlic, and raw sesame seeds in a small bowl. Mix until thoroughly combined.
- Spread the garlic sesame butter evenly over one side of each of the four sourdough bread slices.
- Assemble the sandwiches by placing two slices of bread, butter-side down, onto your work surface. Layer each with half of the shredded sharp cheddar, half of the shredded fontina, half of the chopped kimchi, and a layer of fresh basil leaves.
- Complete the sandwiches by placing the remaining two slices of sourdough on top, with the buttered side facing up.
- Heat a large skillet or griddle over medium heat. Carefully place the assembled sandwiches in the hot skillet and cook for 3-5 minutes per side, until the bread is a deep golden brown and the cheese is completely melted and gooey.
- Remove the grilled cheese from the skillet. Garnish immediately with a sprinkle of flaky sea salt and fresh chives. Slice in half and serve hot.
Equipment
- Large Skillet
