Seasonal Recipe: Grilled KimCheese

This recipe appeared in our April 2018 SFDC newsletter. It comes from Caitlin of Snail of Approval winning No. 1 Sons — host of our spring potluck and board meet & greet!

Ingredients:

  • bread
  • American cheese or mayo
  • two other types of cheese
  • butter
  • No. 1 Sons kimchi or sauerkraut

Directions:

  1. Get a half fistful of kimchi. Squeeze the liquid. No soggy sandwiches here! Do a coarse chop on the kimchi.
  2. Butter the outside pieces of your bread! Bread — for a decadent grilled cheese use thick slices of bread like Texas Toast. For a more “everyday” grilled cheese, I like sourdough. But any bread will do!
  3. Time to cheese your bread! We like to use three types of cheese: one slice of American for ultimate melt-iness and two other types of cheese that you like or have on hand. We often do cheddar and provolone. My mom always reprimands me for using processed cheese but it does create the most melty grilled cheese! If you are like #1 mom, you could use a bit of mayo instead.
  4. Time to layer the grilled cheese! The order is: bread, cheese, half of kimchi, American cheese, half of kimchi, cheese, bread.
  5. Put a bit of butter in a medium warm griddle. Cook till one side is brown and a bit crispy. Flip. Make sure that all cheese is melted before removing the grilled cheese!

Other options from Caitlin: “I love doing a sauerkraut grilled cheese and using a dark break and all white cheeses for a more subtle flavor compared to the Grilled Kimcheese.”

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