Modern Kimchi Grilled Cheese Toastie
Why this recipe works
- Crisp outside, molten centre: Buttered sourdough browns deeply in the pan while mozzarella and cheddar melt into a stretchy, savoury filling.
- Richness with balance: Kimchi cuts through the butter and cheese with acidity, gentle heat, and fermented depth.
- Fast from start to finish: The filling needs only chopping and layering, making this a full-flavoured toastie in about 12 minutes.
Get the most out of this recipe
Ingredient notes
- Prepare the kimchi first: Lightly squeezing and chopping the kimchi helps it spread evenly and keeps excess liquid out of the sandwich.
- Use a melting cheese blend: Mozzarella brings stretch, while cheddar adds sharper flavour; together they give a better filling than either cheese alone.
- Choose sturdy bread: Sourdough holds up well to the filling and develops a crisp, golden crust without becoming too soft.
Adjust the heat
- For less heat: Use a milder kimchi and drain it well so the sandwich keeps its tang without becoming too spicy.
- For more heat: Choose a hotter kimchi or add a little of its chilli-rich cabbage pieces through the filling.
- Keep it balanced: A sharp cheese such as cheddar helps the chilli and acidity feel rounded rather than harsh.
Common mistakes
- Cooking too hot: High heat can brown the bread before the cheese melts, so keep the pan at medium-low and cook patiently.
- Uneven filling: Press the sandwich gently before cooking so the cheese and kimchi sit in an even layer and melt consistently.
- Too much kimchi liquid: Very juicy kimchi can soften the bread, so remove excess moisture before assembling.
Timing notes
- Serve immediately: The toastie is at its best straight from the pan, when the bread is crisp and the cheese is fully molten.
- Cook time matters most: Assembly is quick, but the few minutes in the pan are important for melting the cheese without scorching the bread.
Equipment you'll need
Ingredients
Instructions
- Squeeze the kimchi lightly to remove excess liquid, then chop it into small pieces. Toss with the toasted sesame oil in a bowl.
- Spread the butter over one side of each slice of sourdough. Turn two slices butter-side down and scatter over half the mozzarella and half the cheddar, then spoon on the kimchi and top with the remaining cheeses.
- Close with the remaining bread, butter-side up. Press gently so the filling sits evenly.
- Heat a frying pan over medium-low heat and add the sandwiches. Cook for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is deep golden and the cheese is fully melted.
Recipe notes
Tips
- Keep the heat at medium-low so the bread browns slowly while the cheese melts through.
- If your kimchi is very juicy, squeeze it well so the sandwich stays crisp rather than soggy.
Substitutions
- Replace sourdough bread with brioche bread for a softer, sweeter toastie.
- Replace cheddar cheese with gruyere cheese for a nuttier, more mellow finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, cool, refrigerate, then reheat in a dry frying pan over low heat for 3 to 5 minutes per side until piping hot and the bread is crisp again.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Gluten Milk Sesame Wheat
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