Kimchi Grilled Cheese Sandwich

It's more like a jazzed-up version of a regular grilled cheese sandwich. With the help of tangy and spicy Korean kimchi, for sure we are adding a little kick to this all-time comforting meal.

Kimchi grilled cheese sandwich - 

Ingredients (2 portions)?

• 4 slices hearty European style bread 
• 4 to 6 tablespoons chopped Korean kimchi
• 4 slices cheddar cheese squares
• 4 slices mozzarella cheese squares
• 4 tablespoons unsalted butter
• Some seaweed flavor chips (optional)

How?

Remove the butter from the fridge and let it warm up under room temperature till soft enough to easily spread on toast. 

Give the kimchi a few more chops if the cabbage pieces are too big. We are going to use about 2 to 3 tablespoons of chopped kimchi per serving.

As for bread slices, my first aim was to use sour dough bread, but with little luck at the grocery store, I switched to another hearty European style bread instead. Spread the butter on one side of each bread slices. If unsure which side, you can try to put the bread slices together like a sandwich, you're going to spread the butter on the outer side.

So to assemble the sandwich, you'll have buttered side slices on the very top and bottom. In the middle, that's where you'll put 2 slices of cheddar, chopped kimchi, then 2 slices of mozzarella. Repeat to make one more sandwich.

Take a grill pan and turn to medium meat. Transfer the entire sandwich over, there you will have one buttered side bread slice in direct touch with the pan. Start searing the sandwich while pressing it down with some force using a spatula. 

Once you get some nice grilled marks, flip the entire sandwich to the other side and continue to press and sear for more pretty grill marks. The cheese slices in the center might appear stiff still, but should be well-melted by the time the sandwich is ready.

Bring the sandwiches to a cutting board and slice in half. Transfer to serving plate and pour some seaweed flavor chips on the side if preferred.

You can swap the type of cheese square used, but be sure to keep the cheddar since it'll provide extra salty flavor to the sandwich. I chose mozzarella for its creaminess, which can balance off the spicy note from the kimchi.