Picture a rainy Tuesday, an empty fridge except for half a jar of kimchi and a block of cheddar going soft at the edges. That's basically how this sandwich was born: spicy, funky kimchi squeezed dry and tucked into a buttery grilled cheese, melting into something you'll crave long after the weather clears up. It sits next to our Sauerkraut and Swiss Cheese Toast and Avocado and Sauerkraut Toast as more low-effort ways to pair melted cheese with a fermented vegetable.
Ingredients
- 4 slices sourdough bread
- 1 cup well-fermented kimchi, drained and roughly chopped
- 4 ounces sharp cheddar, shredded
- 2 ounces mozzarella, shredded
- 2 tablespoons butter, softened
- 1 teaspoon toasted sesame oil
- Toasted sesame seeds, for serving
Instructions
- Toss the kimchi with sesame oil and set aside.
- Butter one side of each bread slice.
- Layer cheddar, kimchi, then mozzarella between two slices, butter sides facing out.
- Cook in a skillet over medium-low heat for 3 to 4 minutes per side, pressing gently, until golden and the cheese is fully melted.
- Slice in half and top with a scatter of sesame seeds before serving.
Nutrition Facts (per serving)
| Calories | 480 |
| Total fat | 28g |
| Total carbohydrates | 34g |
| Dietary fiber | 3g |
| Protein | 22g |
| Sodium | 890mg |
Why This Is Good for Your Gut
Traditionally fermented kimchi carries Lactobacillus kimchii and related lactic acid bacteria, along with capsaicin from the gochugaru that can stimulate digestive secretions; keeping the cook time short and the heat moderate helps preserve more of those live cultures than a longer sear would. We cover the tradeoffs of high heat on fermented foods more generally in Fried, Grilled, Roasted, or Boiled: Does Cooking Method Matter for Your Gut?
Comfort food that happens to be doing your microbiome a favor.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
