Kimchi Grilled Cheese Sandwich

Ingredients

• 113 g (½ cup)Land O Lakes® Butter with Canola Oil, divided
• 240 ml (1 cup)kimchi, coarsely chopped
• 8 slicessourdough bread
• 60 ml (¼ cup)apricot fruit spread
• 16 slices, about 21 g each (¾ oz each)Land O Lakes® Yellow Deli American
• 227 g (8 oz)shaved deli ham

Instructions

1. 1

   Cook the kimchi

   Melt 15 ml (1 tablespoon) of the butter mixture in a 25 cm (10-inch) frying pan until sizzling. Add the kimchi and cook for 3–4 minutes, until hot and fragrant. Remove it from the pan and set aside.

2. 2

   Butter the bread

   Spread 10 ml (2 teaspoons) of the butter mixture over one side of each slice of bread.

3. 3

   Build the sandwiches

   Spread 15 ml (1 tablespoon) of apricot spread on the unbuttered side of four bread slices. Layer each with 2 slices of cheese, 57 g (2 oz) ham, 60 ml (¼ cup) kimchi and 2 more slices of cheese. Top with the remaining bread, buttered side facing up.

4. 4

   Heat the pan

   Heat a 30 cm (12-inch) frying pan or griddle over medium heat.

5. 5

   Grill the sandwiches

   Place 2 sandwiches in the pan. Cook, turning once, for 4–6 minutes or until golden brown and the cheese has melted. Repeat with the remaining sandwiches.

What is a kimchi grilled cheese?

Kimchi is a Korean fermented vegetable side dish, commonly made with cabbage and seasonings. Pairing it with grilled cheese brings its tangy, savoury flavour into a familiar toasted sandwich.

This version layers kimchi with deli ham and American cheese, with apricot spread adding a sweet counterpoint. The kimchi is briefly cooked before filling the sandwiches, so it goes into the bread hot and fragrant.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 20g protein, 44g carbs, 25g fat.

The bread and apricot spread provide most of the carbohydrates, while butter contributes much of the fat. Cheese and ham supply much of the protein, alongside additional fat. Serve a sandwich with salad or vegetables to add freshness and balance the plate.

Preparing the kimchi

Chop it coarsely: smaller pieces are easier to portion into the sandwiches and less likely to fall out when you bite into them.

Cook it briefly: 3–4 minutes in butter warms the kimchi and brings out its aroma. Take it off the heat once it is hot and fragrant.

Getting the layers right

Apricot first: spread it on the unbuttered side of the bread so it sits inside the sandwich. Keep the amount even across the four slices for a balanced sweet note.

Cheese on both sides: placing cheese around the ham and kimchi helps hold the filling together as it melts. Keep the filling within the edges of the bread to limit spillover in the pan.

A golden, melted finish

Butter the outside: the butter mixture goes on the bread faces that touch the pan. Spread it evenly to help the sandwiches brown consistently.

Use medium heat: this gives the cheese time to melt while the sourdough turns golden. Turn each sandwich once, after the first side has browned.

Timing and batch cooking

The kimchi cooks first, then the sandwiches are assembled before grilling. The stated 4–6 minutes is for each batch of two sandwiches; repeat the pan step for the other pair.

If your pan is smaller, cook one sandwich at a time rather than crowding it. Leave the heat at medium so the bread does not brown too quickly.

What to serve alongside

A crisp green salad or sliced cucumber makes a fresh contrast to the rich cheese and buttery toast. A bowl of vegetable soup also turns the sandwich into a more substantial meal.

If serving a side, keep its seasoning simple: the kimchi already brings plenty of savoury flavour to the plate.

Recipe notes & tips

• Drain very wet kimchi briefly so excess liquid does not soften the bread.
• Keep the butter layer even across each slice for more uniform browning.
• Use medium heat rather than turning the pan up to speed up cooking.
• Cook the sandwiches in batches of two as directed, or in smaller batches if your pan is compact.
• Let each sandwich rest for a minute before cutting so the melted filling can settle.

Variations

• More heat: use a spicier kimchi for a punchier sandwich.
• Different fruit spread: swap the apricot spread for another fruit spread with a similar sweet-tart flavour.
• Extra crunch: add a few thin slices of spring onion to the filling.
• Vegetarian filling: leave out the ham and add extra kimchi.
• Cheese swap: use another good-melting sliced cheese in place of the American cheese.

Common mistakes to avoid

• Too much kimchi liquid: drain the chopped kimchi briefly so the bread is less likely to turn soggy.
• Overfilling the bread: keep the ham and kimchi within the crust so the filling stays put as the cheese melts.
• Uneven buttering: spread the butter mixture over the whole outside face to avoid pale patches.
• Pan too hot: lower the heat to medium if the bread browns before the cheese melts.
• Crowding the pan: cook two sandwiches at a time, or fewer if they do not fit with room to turn.

How to store

Refrigerate leftover cooked sandwiches in an airtight container and eat within 2–3 days. Reheat in a frying pan over medium-low heat, turning once, until warmed through and crisp again.

Frequently asked questions