Lauryn Chun owns Mother In Law’s Kimchi. Evan talks to her this week on Good Food about how she learned to make kimchi and her favorite ways to use it in cooking. The following recipe is for her Grilled Kimcheeze Sandwich. She says you can use cheese curds or any Havarti-Style, young cow, Monterey Jack, easy to melt cheese.
Keeping reading for the full recipe…
Grilled Kimcheeze Sandwich
4 sliced country-style white bread, sliced 1/2 inch thick
4 ounces of Napa cabbage MILKimchi
4 ounces of Saxelby cheese curds
Heat griddle or large skillet over medium-low heat.
Alternatively, you can use a panini press if you have one.
Assemble sandwich. Place on skillet buttered-side down and butter on the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.