Think of this as pimiento cheese that took a junior year abroad. It's classic comfort with a tiny bit of spicy-sour crunch; Asian flavors play up the slight lychee sweetness of the wine, while cheese throws the food-friendly acidity into focus.
- 2 pieces white bread
- 1/2 cup grated Cheddar
- 1/4 cup kimchi, drained and coarsely chopped
- 2 tablespoons mayonnaise
Heat a cast-iron skillet over medium heat. Top 1 piece of bread with 1/4 cup grated Cheddar, kimchi, the remaining 1/4 cup grated Cheddar, and then the other slice of bread. Spread 1 tablespoon mayonnaise over the top slice, then add to the skillet mayonnaise-side down and cook for 3 minutes, pressing slightly to flatten. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread, flip, and cook until golden, another 3 minutes. Quarter the sandwich and serve.