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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook sandwiches in a large nonstick skillet over medium-high until toasted and cheese is melted, about 3 minutes on each side.

Nutrition Facts

308 calories; fat 17g; saturated fat 6g; protein 14g; carbohydrates 25g; fiber 4g; sugars 3g; added sugar 1g; sodium 476mg; calcium 0 29% DV; potassium 0 5% DV.
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