KIMCHI GRILL RECIPES

Name: Kimchi Grilled Cheese
Total time: 15 min
Yield: 1 serving
Cuisine: american, korean
Ingredients: 2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick; 1 tablespoon mayonnaise; 1/2 cup grated mozzarella, Cheddar or other mild, semifirm cheese; 1/4 cup drained and coarsely chopped kimchi

KIMCHI GRILLED CHEESE RECIPE - NYT COOKING

Kimchi Grilled Cheese Recipe - NYT Cooking image

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

Total Time 15 minutes

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick
1 tablespoon mayonnaise
1/2 cup grated mozzarella, Cheddar or other mild, semifirm cheese
1/4 cup drained and coarsely chopped kimchi

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//schema.org, Calories 435, UnsaturatedFatContent 15 grams, CarbohydrateContent 32 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 834 milligrams, SugarContent 4 grams, TransFatContent 0 grams

KIMCHI GRILLED CHEESE RECIPE | COOKING LIGHT

Kimchi Grilled Cheese Recipe | Cooking Light image

Tangy-spicy kimchi brightens the taste of a rich, toasty grilled cheese sandwich. We use a combination of two cheeses for the best flavor and texture. Fresh mozzarella is creamy, slightly firm when melted, and mild enough to allow the kimchi to shine; Monterey Jack is ultra creamy when melted and slightly tangy, which echoes the taste of the kimchi. The kimchi retains some crunch in the sandwich, creating a great textural contrast to the soft cheese.

Provided by Ann Taylor Pittman

Yield Serves 4 (serving size: 1 sandwich)

Number Of Ingredients 5

Ingredients

2 tablespoons canola oil
8 (1-oz.) whole-wheat bread slices
3 ounces thinly sliced fresh mozzarella cheese
1 1/2 ounces (1/3 cup) shredded Monterey Jack cheese
2 tablespoons chopped kimchi

Steps:

Brush canola oil evenly over 1 side of whole-wheat bread slices. Arrange 4 bread slices, oiled side down, on a work surface. 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.

Nutrition Facts : Calories 308, CarbohydrateContent 25 g, FatContent 17 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 6 g, SodiumContent 476 mg, SugarContent 3 g

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