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.
Ingredients
- 2 pieces white bread
- 1/2 cup grated Cheddar
- 1/4 cup kimchi, drained and coarsely chopped
- 2 tablespoons mayonnaise
Directions
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.
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By jacquiotis
on March 28, 2013
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Wow way better then I thought it would be. I just used kraft slices instead of grated cheddar... Awesome!
By Anita Raye Wilson
Jacksonville, F...
on January 06, 2012
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Enjoyed this as a change from regular grilled cheese. Planning to heat the kimchi prior to adding to sandwich next time. Also going to add homemade pastrami to it. (hubby just made a grilled cheese with pastrami on rye bread
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