This Is What You Get When You Marry Kimchi & Cheddar

I recently discovered the amazing pairing of kimchi and cheddar. I often come home from work starving, and I like to eat a little snack before diving into dinner preparation. These snacks typically consist of leftover bread with olive oil, bits of cheese, slices of cured meat, and/or any of the various fermented or pickled things sitting in my fridge. Kimchi, a Korean fermented cabbage, makes regular appearances during evening snack time. And, like everything in life, it's even better with cheese.

I’ve formalized this tasty snack-time duo into a proper dinner, the kimchi grilled cheese.


2 tbsp unsalted butter, at room temperature (this is crucial)
2 tbsp freshly grated Parmesan cheese
2 slices crusty Italian bread
3 heaping tbsp grated cheddar (I like Kerrygold Skellig)
3 heaping tbsp grated Monterey Jack cheese
3 tbsp chopped cabbage kimchi
Chopped mint, for sprinkling (optional, but highly encouraged)

1. Add butter and Parmesan to a small bowl, stirring to combine. Spread 1 tablespoon of the Parmesan butter over 1 side of each slice of bread (so 1 tablespoon per slice). Set aside. Add Skellig, Monterey Jack, and kimchi to a medium bowl, tossing to combine.

2. Preheat a seasoned cast-iron skillet (or non-stick skillet) over medium heat. Once hot, add one slice of bread to the skillet, buttered side down. Quickly and carefully, evenly spread the cheese-kimchi mixture on the non-buttered side of the bread. Sprinkle on a little chopped mint (about 1 teaspoon). Place the remaining slice of bread on top, buttered side up.

3. Cook until the bottom side is golden brown and the cheese is starting to melt. Carefully flip the sandwich and continue to cook until the other side is golden brown. Transfer the sandwich to a plate and enjoy immediately!

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