Print
Kimchi Grilled Cheese Sandwich
Kimchi gives a flavorful and nutritious upgrade to an ordinary grilled cheese sandwich. Add a tidy pile of spinach and you've got a satisfying and terrifically tasty meal on your plate.
Prep Time 3 minutes
Cook Time 6 minutes
Servings 2 sandwiches
Calories 450 kcal
Ingredients
- 1/2 cup Kimchi (I use cabbage kimchi)
- 4 slices Sandwich bread (I like levain, ideally with some whole-grain flour)
- Sharp Cheddar, enough for 2 thin layers on each sandwich (about 3 ounces)
- 2/3 cup Baby spinach
- 1 tablespoon Olive oil
Instructions
-
Lay the kimchi on a cutting board and use a chef's knife to roughly chop.
-
Lay thin slices of cheese to cover 2 slices of bread. Lay the spinach evenly over the cheese followed by the kimchi. Cover with the remaining cheese and remaining bread slices.
-
Heat a large skillet (I use cast iron) over medium. Add the olive oil and when hot, swirl to coat the bottom and lay the sandwiches in the skillet. Cook until golden brown, flip, and cook the second side until the bread is golden and the cheese is melted.
-
Cut in half and eat while warm.