Sesame Kimchi Mayo:
1 tablespoon mayonnaise
½ tablespoon sesame seeds
¼ teaspoon garlic powder
½ teaspoon kimchi brine
2 slices sourdough bread
¼ cup chopped kimchi
3 ounces Cabot 1 Year Cheddar cheese, finely shredded (about ¾ cup)
1 tablespoon chopped fresh cilantro, divided
Get the ingredients you need at a convenient nearby location.
Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Make the Sesame Kimchi Mayonnaise:
STIR together the mayonnaise, sesame seeds, garlic powder, and kimchi brine in a small bowl.
Make the grilled cheese:
SPREAD the kimchi mayonnaise on one side of each slice of bread.
HEAT a large nonstick skillet over medium heat.
PLACE one piece of bread in the pan, mayo-side down, and top with the kimchi, Cabot 1–Year Cheddar cheese, and ½ tablespoon cilantro. Cover with the remaining slice of bread, mayo-side up.
COOK for 2–3 minutes, until the bottom slice of bread is golden brown. Use a spatula to flip the sandwich and and cook for 3–5 minutes on the other side, until the bread is golden brown and the cheese is completely melted.
REMOVE from the pan and let rest for 1 minute before slicing.
SPRINKLE with the remaining cilantro and serve.
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