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A kimchi grilled cheese sandwich with melted cheese is cut in half and served on a clear glass plate.
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Kimchi Grilled Cheese

This kimchi grilled cheese combines crispy golden bread, melty sharp cheddar, tangy kimchi, and a touch of honey butter for an easy, flavor-packed twist on classic grilled cheese.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Course
Cuisine: Korean-Fusion
Diet: Gluten Free, Vegetarian
Servings: 1 serving
Calories: 415kcal
Author: Kristen Wood

Ingredients

  • 2 slices sturdy sandwich bread gluten-free if needed; I love to use Schar Sourdough Slices
  • 1 tablespoon salted butter softened
  • 1 teaspoon honey
  • 1/3 cup shredded sharp cheddar cheese
  • 1/4 cup kimchi chopped and lightly squeezed dry, use fish sauce-free kimchi if vegetarian
  • flaky sea salt optional
US Customary - Metric

Instructions

  • In a small bowl, stir together the butter and honey until smooth and spreadable.
    A small white ramekin with a butter mixture for kimchi grilled cheese and a butter knife sits on a wooden cutting board.
  • Spread the honey butter on one side of each slice of bread.
    A slice of bread is being spread with butter using a knife on a wooden cutting board, with another slice of bread nearby—getting prepped for a delicious kimchi grilled cheese.
  • Flip the slices over. On the inside of one slice, sprinkle half the cheese.
    A slice of bread topped with shredded cheese sits in a gray frying pan on a wooden surface, ready to become a delicious kimchi grilled cheese.
  • Scatter the chopped kimchi evenly over the cheese.
    A slice of bread topped with sautéed vegetables and melty kimchi grilled cheese sits in a gray frying pan on a wooden surface.
  • Top with the remaining cheese and close the sandwich with the second slice (honey butter side facing out).
    A slice of bread topped with grated cheese, chopped vegetables, and tangy kimchi sits in a gray nonstick frying pan on a wooden surface, creating the perfect kimchi grilled cheese.
  • Heat a skillet over medium heat. Cook the sandwich for 3 to 4 minutes per side, pressing gently, until golden and crisp on the outside and melted inside.
    A kimchi grilled cheese sandwich with golden brown, crispy bread and a sprinkling of salt sits on a wooden cutting board.
  • Let sit for a minute, then slice and serve. Optionally sprinkle with flaky salt before digging in. Enjoy!
    A kimchi grilled cheese sandwich, cut in half, sits on a wooden cutting board on a wooden table.

Video

Notes

For a vegan version, use dairy-free cheddar, vegan butter, and swap the honey for agave syrup.
Storage and Reheating 
Kimchi grilled cheese is best enjoyed warm, but you can store the leftovers in a ziploc bag or an airtight container, then keep them in the fridge for up to 2 days. Any longer than that, and the sandwich will become soggy because of the kimchi. 
Toast the bread in a pan or nonstick skillet to regain crispiness. I don’t recommend the microwave since doing so will make your sandwich rubbery. 

Nutrition

Serving: 1sandwich | Calories: 415kcal | Carbohydrates: 32g | Protein: 14g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 718mg | Potassium: 138mg | Fiber: 2g | Sugar: 9g | Vitamin A: 755IU | Vitamin C: 0.04mg | Calcium: 385mg | Iron: 2mg
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