How to Make Kimchi Grilled Cheese

Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese.


2 slices bread, either soft sandwich bread or large rustic slices, not more than ½-inch thick
1 tablespoon mayonnaise
½ cup grated mozzarella, Cheddar or other mild, semifirm cheese
¼ cup drained and coarsely chopped kimchi


  1. Heat a heavy skillet over medium-low. Thinly spread 1 side of each slice of bread with ½ tablespoon mayonnaise. Place the bread, mayonnaise side down, in the skillet and divide the mozzarella evenly over the slices.
  2. When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese side down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

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