Grilled cheese is a favorite sandwich, which as Americans know it, originated during the 1920’s, and is often thought of as comfort food in American cuisine. With cheese and bread readily available it is a staple in many American households, mine included. Of course this sandwich can be “kicked up” with condiments such as bacon, different kinds of cheese, bread such as sourdough, Italian – thin or thick, maybe some jalapenos and in this post – kimchi.
I did not plan to post 3 recipes; first it was just J. Kenji-Alt’s version (seriouseats.com), then I received an email from NYT Cooking courtesy of Ali Slagle. Finally I just received a new cookbook; Banchan (2024) by Caroline Choe, it was one of seriouseats 2024 cookbook recommendations.
The first recipe is from seriouseats.com (J. Kenji-Alt) and uses American cheese (you know the cheese slices that are individually wrapped). In addition to kimchi this sandwich is browned in butter.
Ali Slagle from NYT Cooking contributed the recipe for the second sandwich but she uses mozzarella as the cheese and mayonnaise as its browning ingredient.
Caroline Choe’s cookbook “Banchan” included her special recipe called Kimcheese which uses both extra-sharp cheddar and goat cheese (I used goat cheese with honey – use plain goat cheese as the jam provides enough sweetness), fig jam (I used a spread) providing some sweetness and browned in butter. This is unbelievably good!
After eating all three versions, Ali Slagle and Caroline Choe’s are the favorites. I do like both sides of each bread slice toasted. It’s a toss-up between using butter or mayonnaise – you be the judge.
See also https://cookingwithauntjuju.com/2022/02/25/kimchi-butter-three-ways/ and I just posted Kimchi Mayo.
TIP from seriouseats 1-22-25:
After you have grilled your sandwich place it on a rack for a few minutes before slicing into it. Elevating it allows air to circulate around the entire sandwich. This extra step avoids a steamy underside and firms up the cheese a bit so it doesn’t ooze out when cut.
Some Hints:
I like to have the ingredients at room temperature
Use a skillet that just fits the bread – non-stick works the best
Be sure your skillet is hot before you add the bread, monitor the temperature (mayo can withstand higher temps)
Cook on medium (or whatever heat works best for you) to melt the cheese slowly without burning the bread
Cover the skillet with a lid, if needed, while melting the cheese and toasting – you don’t want to steam the sandwich either…
Finely grate your block cheese so it will melt faster (use the small holes on your grater) except for American slices
Mayonnaise does not burn as fast as butter because it has a higher smoke point and you can turn up the heat – full fat browns better because of the fat content and provides a crispier texture. Remember not all mayo is created equal – I am a Hellmann’s fan!
Butter can be salted or unsalted depending on your taste – there are taste differences between butters. You can also soften the butter and spread it on the slices of bread versus melting it in the skillet.
Kimchi Grilled Cheese Three Ways
Butter version – J.Kenji-Alt:
- 2 tbsp. unsalted butter, cut into 3 pieces
- 2 slices hearty white bread (I used Pepperidge Farm Italian)
- 2 slices American (I did use 2%), cheddar or Jack cheese
- 1/2 cup kimchi, drained and finely chopped (more or less depending on the size of bread)
- kosher salt (I did not use)
In a large skillet, melt 1/3 of the butter until foaming subsides. Add both bread slices and cook, covered, over medium heat plus for about 2 minutes.
Move to a work surface toasted side up. Place one cheese slice on top of one slice of bread. Top with kimchi and second cheese slice. Close the sandwich with toasted slices facing inwards.
Melt one more piece of butter and reduce heat to medium plus. Add the sandwich and cook, covered for about 5 minutes, do check to keep from burning. Remove sandwich and add the remaining butter. Return sandwich to skillet toasted-side up and toast the other side and season with salt (I did not add any salt). Cook, covered, for another 5 minutes until cheese is melted. Seems like an extra step to me…
I did make this version twice and I browned the bread too much the first time. You want it to have a golden brown color all over.
Mayonnaise version – Ali Slagle – love this version
- 2 slices hearty white bread (I used Pepperidge Farm Italian)
- 1 tbsp. mayonnaise (I did use whole fat)
- 1/2 cup mozzarella grated or other semifirm cheese
- 1/4 cup drained and coarsely chopped kimchi
Heat a skillet over medium-low. Spread 1/2 tbsp. mayonnaise on each slice of bread. Place the bread, mayonnaise side down and divide the mozarella over the slices.
The cheese will melt in 6-10 minutes, then add the kimchi to one slice of bread. Top with the other side, cheese side down. Press the sandwich and cook, covered, flipping as needed to prevent burning, about 2-4 minutes.
Kimcheese version – Caroline Choe – a favorite
- 1 tbsp. unsalted butter, plus more if needed (1-2 tbsp. more)
- 2 slices hearty white bread (I used Pepperidge Farm Italian)
- 1 tbsp. goat cheese (I used with honey – use plain next time)
- 1 tsp. fig jam (I used a spread which I recommend over jam – spreads easier)
- 1/4 cup kimchi of your choice, drained and coarsely chopped
- 1/4 cup shredded extra-sharp cheddar cheese
Melt the butter in a large frying pan (large enough to toast 2 slices of bread at the same time) over medium heat swirling to coat the bottom of the pan. Toast for about 1 (2-3) minutes, transfer to a cutting board toasted side up, turn off the heat. Use the heat that works for you – I found I needed a higher temperature on my electric stove to achieve a golden brown.
On the toasted side of one slice of bread, spread the goat cheese. Then spread the fig jam on top of the goat cheese. Place the kimchi on top and spread out. Finally pile the cheddar on top of the kimchi and place the other bread slice, toasted-side down, on top of the cheddar.
Turn the heat back on to medium and melt more butter. Once the foaming has subsided, place the sandwich into the pan and press on the surface with the back of a spatula and cook, covered or uncovered, for 2-3 minutes or until the bottom of the bread is toasted. Flip the sandwich over, pressing lightly again to toast the other side, another 1-2 minutes or until you achieve a nice color.
Recipe by cookingwithauntjuju.com
Wow, you’ve really did a thorough job on all these versions! I use kimchi often as a condiment, but never tried it in grilled cheese sandwich. I really like the idea! I’ll go with your recommended version, though as for mayo, I’m hooked on Duke. 🙂
Thanks – I honestly didn’t mean to but it was a good recipe to compare pros and cons. I don’t eat kimchi a lot but I do use it as an ingredient in many recipes. Duke is not so popular in my neck of the woods – I’ve tried it and like it. Kewpie is one I don’t care for 🙂
I’m not a big fan of Kewpie either. Too sweet.
Hmm! Absolutely love kimchi and try to make my own as oft as time permits! Your ideas from the various books are interesting – for me the one from ‘Banchan’ is the most inviting. Being a European-born Australian still studying dietetics I rarely eat white bread, mayo or wrapped cheese . . . but love the idea of honey and goat cheese . . . thanks for showing . . .
Thanks – I made my own sauerkraut but never got around to try kimchi and then I gave my fermentation jar to my niece. The Banchan cookbook is the best – toasted and buttered bread with layers of goat cheese with honey, fig jam, kimchi and sharp cheddar is the best recipe out of the three – I do like the mayo one too! I rarely eat white bread too but did so for this post 🙂
I have been trying to sign up for your blog but when I click “sign up” nothing happens
Simple answer to that ! Due to a number of factors I don’t actually have a blog but am the butterfly who flits around the world visiting 🙂 !!!
Not sure I understand but okay 🙂
My apologies! All I meant was that sadly I do not have the time to prepare a blog of my own but have been wandering around the world for some 13-14 years reading those of others – I normally have a big brown butterfly on board instead of a photo . . . 🙂 !
This is fabulous! I know because when we were visiting our daughter in Connecticut, I ordered this sandwich. And a beer. And it was incredible! Happy New Year!
For sure I will never go back to a plain grilled cheese using American sliced cheese. Kimchi is perfect and especially good with the fig spread and goat cheese! Happy New Year to you Mimi 🙂
Aunt JuJu! These look amazing! The acid in Kimchi adds balance to the fat in cheese! Gonna make these for the next rainy day! Merry (belated) Christmas and happy New Year! Let us know some good dates to come visit! Love you!
Thanks Alex – the 2nd sandwich is simple and requires only a few ingredients plus I like using mayo; the 3rd has goat cheese with honey and a fig spread in addition to cheddar and kimchi – a win-win for me ! I would love to see you and Tommy – I always tell people that spring, summer or fall is the best – winter is too unpredictable here 🙂 Happy New Year!
These all look good — particularly the second one! I love adding things to a grilled cheese (spinach, tomato, etc.) but have never tried kimchi. Will have to give it a try!
Thanks Bethany – I had fun making the different varieties. The second sandwich is simple but delicious. Kimchi, mozzarella and mayo are a good combination. Of course kimchi is good for the gut and adding it to a grilled cheese is a perfect way to get it into your diet. The third one is tasty too as the fig spread adds a touch of sweetness 🙂
I’m on the fence about kimchi, I have to say, but fig spread and goat cheese! Yowzah!
This version is probably my favorite as I love the combination of sweet and savory 🙂
we call these grilled sandwiches ‘toasties’ here in australia. I rarely eat them but they are delicious!
cheers
sherry
Happy new year!
Thanks Sherry – I wish you the best in 2025 🙂
Hey aunt juju!! I talked Ally up about this recipie we finally got the ingredients she’s making it tonight!!! This looks so good and such a nice step away from your traditional grilled cheese we are excited to try it!
Great Dean – the 2nd and 3rd versions are my favorites. With the 3rd you get both sweet and savory and the 2nd is simple and requires only a few ingredients 🙂 Let me know what you think?
Hi Aunt Juju, I tried making the first two on the list tonight. The weather’s been cold recently and this was a great dinner to warm up. Both were unique and unlike any grilled cheese that I’ve ever had before. I especially loved the mayonnaise version. The creamy mayo with the spicy and tangy kimchi formed an amazing combo. Thank you for such great recipes!
You’re quite welcome Al! The second recipe is delicious with the mozzarella and mayo and the ingredients are usually on hand. The third recipe is a special treat as sweet meets savory 🙂