Tangy-spicy kimchi brightens the taste of a rich, toasty grilled cheese sandwich. We use a combination of two cheeses for the best flavor and texture. Fresh mozzarella is creamy, slightly firm when melted, and mild enough to allow the kimchi to shine; Monterey Jack is ultra creamy when melted and slightly tangy, which echoes the taste of the kimchi. The kimchi retains some crunch in the sandwich, creating a great textural contrast to the soft cheese.
2 tablespoons canola oil
8 (1-oz.) whole-wheat bread slices
3 ounces thinly sliced fresh mozzarella cheese
1 1/2 ounces (1/3 cup) shredded Monterey Jack cheese
2 tablespoons chopped kimchi
Added sugars 1g
Calcium 29% DV
Potassium 5% DV
How to Make It
Brush canola oil evenly over 1 side of whole-wheat bread slices. Arrange 4 bread slices, oiled side down, on a work surface. Divide thinly sliced fresh mozzarella cheese and shredded Monterey Jack cheese evenly among arranged bread slices; top each with 2 Tbsp. chopped kimchi and 1 bread slice, oiled side up.
Cook sandwiches in a large nonstick skillet over medium-high until toasted and cheese is melted, about 3 minutes on each side.
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