It’s National Grilled Cheese Day and I’m spicing things up with a Kickin’ Kimchi Grilled Cheese Sandwich! Don’t worry if you didn’t realize that today was National Grilled Cheese Day April is actually Grilled Cheese Month so you have all month long to enjoy this one. Not that there is a right or wrong time to enjoy grilled cheese, it’s a classic comfort food for a reason. Maybe not at the top of my comfort food list personally but I’d still consider it one.
So like Monday I’m upgrading the classic and honestly have been craving this one more than the one I posted on Monday. Crazy I know as I finally figured out how to recreate a tasty delicious version dairy free but in the years it took my to finally make that one happen I found a place in my heard for this kimchi version. If you haven’t tried kimchi yet add it to your list! Unless you aren’t a fan of spicy foods, although it isn’t that spicy and really depends on the kimchi as there are so many variations and kinds out there. Kimchi is a fermented food that’s packed with beneficial probiotic cultures and good for the gut. I personally love Farmhouse Culture (not sponsored, should go without saying) as it not only tastes good but is organic, and plant-based vegan. If you’re wondering how fermented vegetables couldn’t be vegan it’s because some versions are made with seafood based products, just an fyi if that’s of concern. This one I would say is a little spicy, I like spicy but trust me it’s not mouth on fire spicy. I add kimchi to pretty much anything and everything going through phases where I could go through bags in a week. If you love kimchi, or aren’t sure what else to do with it besides here are a few ideas:
Vegan Kimchi Nachos
Kickin’ Kimchi Pizza
Kimchi Fried Wild Rice, from way back in the day but good on any rice/ fried rice
On top of sweet potatoes, soup, in sandwiches, in tacos, on burgers, the options are endless though and I share many other ways of enjoying it on Instagram Stories, or you can message me. If you’re a fan of kimchi let me know your favorite way to enjoy it so I can try it!
Ok back to the real news of the day, this Kickin’ Kimchi Grilled Cheese Sandwich! Again it’s made with my personal favorite Miyoko’s Fresh VeganMozz, dairy-free/vegan, cheese that is my go-to for pizza and grilled cheese. Not to mention other things.
Look how it melts!!! Yes I did cut the sandwich upside down so it’s covering the top of the bread since that should be the bottom but hey I was down to the last of my bread when I had to make it again because the first pictures were too dark and not my favorite because of this lovely weather. I have fresh sourdough going in the oven today so we can have grilled cheese tonight before the girls head to soccer and dance but wanted, nope make that NEEDED to, share this with you because it’s just that good.
If you’re not a fan of spicy or kimchi you might like the Grilled Cheese Tomato Sandwich I posted on Monday.
Are you celebrating National Grilled Cheese Day or month? What’s your grilled cheese go to?
|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 2 slices bread (used our homemade sourdough)
- 1-2 TBSP butter, butter substitute*
- 2-3 oz cheese of choice (Miyoko's Fresh VeganMozz or try it with Smoked Fresh VeganMozz)*
- 1/4-1/3 c kimchi, liquid removed (Farmhouse Culture Kimchi, California Style)
- Heat a large cast iron pan, griddle, or skillet over medium high heat.
- Spread the outsides of your slices of bread with butter spread.
- Shred, or slice, cheese.
- Place one slice of bread in the hot pan, butter side down, and add cheese.
- Cover if needed for your cheese to melt but not too long or the whole time or you will have soggy bread. If you have issues with your cheese melting see notes.
- Using a slotted spoon to remove excess moisture add kimchi on top of the cheese and top with the remaining slice of bread, butter side up.
- Flip sandwich when golden brown to cook the other side, cooking until golden brown.
- Slice if desired.
If using an unsalted butter/substitute add a pinch of salt.
If you have dairy free/vegan cheese that isn't melting, or takes longer, I've found two things that help. If you want you can take a slice with the cheese, not the whole sandwich, and heat in the microwave until the cheese starts to melt. At this point put on a hot cast iron or griddle to brown and crisp the outside and assemble the rest of your sandwich. Too often I hear people putting it in the microwave after, with any cheese not just dairy free when it isn't melting fast enough, which makes a soggy sandwich. The other is to keep the heat down and cover the pan so the cheese melts and then turning the heat up to brown and crisp the outside.
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Deborah @ Confessions of mother runner
Never would have thought to add Kimchi to grilled cheese! Sounds just delicious
Deborah @ Confessions of mother runner recently posted…Cherry Blossom 10 Miler Race Weekend
This has to be the most mind-blowingly unique grilled cheese sandwich I’ve ever seen. The kimchi must give it an amazing pop of acid and heat. Well done!
Jenna @ The Urben Life
I’ve never had kimchi but I love elevated grilled cheese sandwiches! This looks great 🙂
Kortney // Allergy Girl Eats
That is such a fun twist on a grilled cheese. I wonder if it would work with sauerkraut? Make a German version 😀
Oh my goodness, this is just oozing with deliciousness. My husband is eating sourdough now (had been gluten free for years), and that kimchi would be good for both of our tummies!
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