KIMCHI GRILLED CHEESE
Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won't burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.
Provided by Ali Slagle
Categories for one, lunch, quick, weekday, sandwiches, main course
Time 15m
Yield 1 serving
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED KIMCHEESE RECIPE BY TASTY
Here's what you need: mayonnaise, sesame seed, garlic powder, kimchi brine, sourdough bread, kimchi, Cabot 1 Year Cheddar Cheese, fresh cilantro
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Make the sesame kimchi mayonnaise: In a small bowl, stir together the mayonnaise, sesame seeds, garlic powder, and kimchi brine.
- Make the grilled cheese: Spread the kimchi mayo over on one side of each slice of bread.
- Heat a large nonstick skillet over medium heat. Place one piece of bread, mayo side down, in the pan and top with the kimchi, Cabot 1 Year Cheddar Cheese, and ½ tablespoon cilantro. Cover with the remaining slice of bread, mayo side up. Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
- Sprinkle with the remaining cilantro and serve.
- Enjoy!
Nutrition Facts : Calories 802 calories, Carbohydrate 38 grams, Fat 53 grams, Fiber 4 grams, Protein 42 grams, Sugar 3 grams
KIMCHI-BACON GRILLED CHEESE
The combination of cheddar and fontina cheeses creates a rich, sharp and nutty flavor that would be great on its own, but this sandwich kicks it up a notch with two more flavor-packed ingredients. You can never go wrong with bacon, and adding some kimchi helps to cut through the richness of the sandwich while giving it a bit of heat.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
KIMCHI GRILLED CHEESE RECIPE BY TASTY
Give your grilled cheese a fiery update by sneaking in tangy, charred kimchi between layers of gooey American cheese and sharp cheddar cheese.
Provided by Matt Ciampa
Categories Dinner
Time 15m
Yield 1 serving
Number Of Ingredients 7
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!
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- 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.
- 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 the cheese-kimchi mixture with a little chopped mint (about 1 teaspoon). Place the remaining slice of bread on top, buttered side up.
- Cook the sandwich 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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5/5 (4)Category Main CourseCuisine American, AsianCalories 336 per serving
- Heat a little bit of oil in a pan over medium low heat. Add 1 slice of bread mayo side down. Top with both slices of cheese. Let it cook for 1-2 minutes until a golden brown crust forms.
- Top with the kimchi and then the second slice of bread mayo side on top. Flip the sandwich and cook for another 1-2 minutes until a golden brown crust forms on the second side.
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5/5 (9)Total Time 20 minsCategory SandwichesCalories 490 per serving
- Layer the inside of two pieces of bread with 2 slices of sharp cheddar cheese, 2 tablespoons of fresh kimchi, and 2 slices of gouda cheese (or cheeses of your choice). Form the sandwiches with both slices together.
- Heat a cast iron pan or heavy skillet on medium high. Cook the sandwiches until golden brown, about 5 minutes on each side.
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Ratings 1Estimated Reading Time 2 minsServings 1Total Time 9 mins
- Place the cheese and the kimchi on one slice of bread. Spread 1 tablespoon of mayonnaise on the outside of the top piece of bread, and place the sandwich mayonnaise side down on the skillet. Cover with the lid of a saucepan. Cook for around 3 minutes.
- Spread the remaining 1 tablespoon of mayonnaise on the outside of the top piece of bread, and flip. Cook until golden brown, approximately another 3 minutes.
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- Place a cheese slice on one bread, top with kimchi, you can chop them if needed. Place another slice of cheese. Cover with another bread.
KIMCHI GRILLED CHEESE - OKONOMI KITCHEN
From okonomikitchen.com
5/5 (4)Category BrunchCuisine VeganTotal Time 15 mins
- Generously spread vegan butter on both slices of bread (this side will touch the pan). I also like to spread a thin coat on the other side, but thats optional.
- Place one slice on a pan over medium high heat. Spread the vegan mozzarella and then top with the kimchi. Add one more layer of vegan cheese and then place the last side of buttered bread on top.
- Reduce heat to medium low and let it cook for about 4-5 minutes per side until golden and crispy. Carefully flip the sandwich and continue to cook the other side for about 3-4 minutes. Once golden and toasty, remove from pan, slice and enjoy!
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Estimated Reading Time 7 mins
- Butter one side of each slice of bread, taking care to spread the butter to the very edges. (The very first time I tried to make a grilled cheese, sometime way back in high school, I didn’t do this and left a very clean black outline of a piece of toast in our frying pan. I’m not sure my mom ever got it off.) Note: You can also melt the butter directly into the skillet and then fry the bread in it, which is handy especially if you’re like me and tend to forget to soften the butter beforehand.
- Heat a skillet over medium-low heat, then place two slices of bread butter-side down. (If you’d like to go the melted-butter route, add about 1 tbsp of the butter, swirl it until melted, then add the bread.) Next, add one slice of cheese to each slice of bread. Layer kimchi over the cheese, then add a second slice to each.
- Let the bread fry on the skillet until golden-brown and the cheese begins to melt on top. Depending on your skillet, you may want to lower the heat to low to prevent burning (is there anything as sad as a burned grilled cheese?) Add the uncooked slices of bread, buttered-side up, to complete the sandwiches, then gently flip the sandwiches to their uncooked sides. (If they’re not buttered, add the uncooked slices, remove from the pan, add the remaining 1 tbsp of butter to the pan to melt, then add the sandwiches back to the pan, uncooked side down.)
- Continue to let cook in the pan for a minute or so longer, until the uncooked sides are golden-brown. I like to press down gently on the sandwich to get the cheese to really squish together. Remove and let cool, then slice and serve!
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Calories 308 per serving
- Divide thinly sliced fresh mozzarella cheese and shredded Monterey Jack cheese evenly among arranged bread slices; top each with 2 Tbsp. chopped kimchi and 1 bread slice, oiled side up.
- Cook sandwiches in a large nonstick skillet over medium-high until toasted and cheese is melted, about 3 minutes on each side.
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