Brunch
Kimchi Grilled Cheese Brunch
A Korean-American brunch classic, sourdough packed with aged cheddar, gruyère, and well-fermented kimchi then pressed until the cheese is molten and the bread is shatteringly crisp.
$4
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
625Calories
32gProtein
38gFat
42gCarbs
3gSugar
2gFiber
820mgSodium
245mgChol
0gSat Fat
Goes well with
Pale Ale
local
Yuzu Citron Tea
international
Vegetarian
fusion-kitchen
Instructions
1
Prep
Grate aged cheddar (60g) and gruyère (40g). Roughly chop kimchi (60g) and drain well. Thinly slice spring onions (15g). Soften butter (25g) and spread generously on both bread slices all the way to edges. Spread dijon mustard on unbuttered side of one slice.
2
Build
Layer cheddar over mustard on first slice, scatter drained kimchi evenly, then top with gruyère. Press second slice on top with buttered-side facing outward, creating a sealed sandwich.
3
Sear
Heat frying pan over medium-low. Place sandwich in pan and cook 4–5 minutes, pressing firmly with spatula, until underside is deep golden brown and crispy.
4
Crisp
Flip sandwich carefully and cook further 3–4 minutes over medium-low until second side is equally golden and cheese is fully melted throughout.
5
Rest and plate
Transfer sandwich to a board and rest 1 minute. Slice diagonally, scatter spring onions over top, and serve with fried egg alongside if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 thick slices sourdough bread
- 50g50g unsalted butter
- 120g120g aged cheddar
- 80g80g gruyère
- 120g120g kimchi
- 2 tsp2 tsp dijon mustard
- 22 fried egg
- 22 spring onion
