GRILLED KIMCHEESE
What could be more welcome than a combination of just a few ingredients that can be put together in a flash to make something surprising and satisfying? Omnivores, the sandwich also takes nicely to the addition of a little ham, but it's gorgeous -- and even quicker -- without it.
Provided by From Joe Yonan, author of
Yield 1
Number Of Ingredients 6
Steps:
- 1 Layer one slice of the bread with cheese, kimchi and fruit slices
- 2 (If you like a spicier sandwich, drizzle Sriracha sauce to taste
- 3 ) Top with the other bread slice and press with your hand to flatten
- 4 Brush a medium skillet with the oil and heat over medium-high heat
- 5 When the oil starts to shimmer, lay the sandwich in the skillet
- 6 Cook, pressing gently with a spatula from time to time, until the underside is golden brown, about 2 minutes
- 7 Repeat on the other side
- 8 Transfer to a plate, and eat
Nutrition Facts : Calories 540 calories, Fat 27 g, Carbohydrate 48 g, Cholesterol 60 mg, Fiber 8 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1032 mg, Sugar 9 g
KIMCHI GRILLED CHEESE
Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won't burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.
Provided by Ali Slagle
Categories for one, lunch, quick, weekday, sandwiches, main course
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
- When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED CHEESE RECIPE BY TASTY
The secret to a perfect grilled cheese recipe? Mayonnaise! (No, really, it makes the outside crispier and tangier.) Spread butter on one side of each bread slice and mayo on the other. Sandwich the cheddar slices between the buttered sides, leaving the mayo sides on the outside. Fry for a few minutes until golden, dip into a bowl of tomato soup, and resolve to never make a grilled cheese without mayo ever again!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- On a cutting board, butter each piece of bread with butter on one side.
- Flip the bread over and spread each piece of bread with mayonnaise.
- Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
- Heat a nonstick pan over medium low heat.
- Place the sandwich on the pan, mayonnaise side down.
- Cook for 3-4 minutes, until golden brown.
- Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
- Enjoy!
Nutrition Facts : Calories 1895 calories, Carbohydrate 312 grams, Fat 41 grams, Fiber 13 grams, Protein 70 grams, Sugar 27 grams
GRILLED KIMCHEESE RECIPE BY TASTY
Here's what you need: mayonnaise, sesame seed, garlic powder, kimchi brine, sourdough bread, kimchi, Cabot 1 Year Cheddar Cheese, fresh cilantro
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Make the sesame kimchi mayonnaise: In a small bowl, stir together the mayonnaise, sesame seeds, garlic powder, and kimchi brine.
- Make the grilled cheese: Spread the kimchi mayo over on one side of each slice of bread.
- Heat a large nonstick skillet over medium heat. Place one piece of bread, mayo side down, in the pan 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, then 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.
- Enjoy!
Nutrition Facts : Calories 802 calories, Carbohydrate 38 grams, Fat 53 grams, Fiber 4 grams, Protein 42 grams, Sugar 3 grams
GRILLED KIMCHEESE
Make and share this Grilled Kimcheese recipe from Food.com.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- Butter your bread as needed for your panini maker (mine doesn't require any). Lay down all four slices of bread on a cutting board, butter side down, and place a slice of cheese on each. Top two of the slices with kimchi and pear slices. Drizzle with a little Sriracha if you like. Top with the other bread slices to make two sandwiches.
- Press in a panini maker. If you don't have one, you may set a medium skillet over medium heat for a few minutes, then lay the sandwiches in the pan and cook, pressing with a spatula from time to time, until the undersides are golden brown and the cheese starts to melt. Repeat on the other side, and transfer to a plate.
Nutrition Facts : Calories 225.7, Fat 18.6, SaturatedFat 11.8, Cholesterol 58.8, Sodium 347.8, Carbohydrate 0.7, Sugar 0.3, Protein 13.9
GRILLED CHEESE SANDWICH ON THE GRILL
If you have a hankering for a next-level grilled cheese, make it over the fire. Cooking it low and slow with the grill lid on means that the bread not only crisps, but also acquires a deep smoky flavor. (Stale bread works especially well here.) If you want to add chopped grilled vegetables, pickled peppers or anything else to your sandwich, mix it cold or at room temperature with the cheese before piling it onto the bread.
Provided by Ali Slagle
Categories sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare a charcoal or gas grill for medium heat. (Medium is 325 degrees to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.)
- Thinly spread mayonnaise on one side of each piece of bread. When you're ready to grill, take the bread, cheese, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the slices mayonnaise side down on the grill. Evenly sprinkle half the slices with about 3/4 cup cheese. Cover the grill and cook until the bread is golden and the cheese is nearly all melted, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to avoid burning.
- Use the spatula or your hands to top the cheese halves with the other toasted slices. Transfer to plates, press down slightly and sprinkle with salt.
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