Grilled Kim-Cheese Sandwich

Jump to Recipe

This is a fantastic sandwich.

I'm always looking to find delicious ways to get more fermented foods into my diet. Digestive health is such an important area and to be honest, there are not too many non-dairy fermented foods out there typically enjoyed within most Western dietary patterns. So here we have a bit of a Western-Korean fusion cuisine that is sure to satisfy most palates.

One trick is to use a selection of complex cheeses that increase the flavour complexity, such as smoked gouda and aged cheddar with light cheeses like mozzarella that give the sandwich a more classic "pull apart stretchy cheese" effect".

Another is to create a sort of cheese container around the kimchi to prevent the juices from making the bread soggy. You can also drain the kimchi a little to help with this.

One other challenge people find when making a grilled cheese with added ingredients, is that the bread gets brown before the cheese melts. Well, you can either turn down the heat, or, you can do a quick 15 second microwave when the bread is where you like it.

Kimchi is a fermented cabbage commonly used in Korean cuisine. The ingredients can vary, but usually consist of napa cabbage, daikon radish, green onion, ginger, garlic, and Korean red chili flakes'. Often they use fermented fish as well, but I tend to avoid.

I will elaborate on this post more later, but this is just a test actually for my new recipe card plugin.

Recipe Below