Kimchi Grilled Cheese with Apple Slices
The case for this sandwich is simple: kimchi is fermented cabbage that adds crunch, tang, funk, and heat. Sourdough is structured and slightly sour. Good cheddar is sharp and melty. Apple adds sweetness and crispness. These elements together make a grilled cheese that is more interesting than any grilled cheese you have made in recent memory. It all comes together under pressure: the cheese melts, presses the kimchi against the bread, and the crust gets golden in the butter. There are good bacteria in there. There is a whole food philosophy happening. But mostly there is a really good sandwich and we should all calm down and eat it.
- VGT
- ≤30
Estimated macros per serving
Calories ~670 · Protein ~28g · Carbs ~56g · Fat ~38g
Ingredients
- 4 slices good sourdough bread (about ½ inch thick)
- 5–6 ounces sharp cheddar cheese, thinly sliced or grated
- ½ cup drained kimchi, roughly chopped (check the label: traditional kimchi is made with salted shrimp or fish sauce — choose one labeled vegan to keep this sandwich vegetarian)
- 1 small crisp apple (such as Honeycrisp or Fuji), cored and very thinly sliced
- 2 tablespoons grass-fed butter, softened
- 1 teaspoon whole-grain Dijon mustard (optional, but recommended)
Method
- Lay the bread slices out on a cutting board. Spread a thin layer of Dijon mustard on two of the slices if using. This is the interior face, don't butter these sides.
- Layer the sandwich interiors: On the two slices with mustard (or plain, if skipping), lay half the cheddar so it fully covers the bread surface, followed by a thin layer of apple slices, then the chopped kimchi squeezed of excess moisture (excess moisture will steam the bread instead of crisping it), then the remaining cheddar on top. Cap with the other bread slices.
- Spread the outside faces of each sandwich evenly with softened butter. Both sides, all the way to the edges.
- Heat a heavy skillet or cast-iron pan over medium-low heat. Place the sandwiches in the dry pan (the butter is already on the bread) and cook for 3–4 minutes, pressing down gently with a spatula, until the bottom is deep golden brown. Medium-low is correct here; you want time for the cheese to melt completely before the outside burns.
- Flip carefully and cook the second side for 3–4 minutes until equally golden. The cheese should be fully melted and starting to push out at the edges. Press down once more after flipping.
- Remove from the pan. Let rest for 1 minute (the internal temperature is lava right now), then cut diagonally and serve immediately.
Variations & Notes
- Dairy-Free Swap: Use a high-quality dairy-free cheddar-style cheese (Violife or similar) and vegan butter. The melt behavior is slightly different: lower heat and longer time helps.
- Extra Hungry: Add a fried egg to each sandwich. Slide it in just before closing up: the egg yolk breaking into the kimchi and apple is unreasonably good.
- Substitutions: Gruyère or Pepper Jack work beautifully in place of cheddar. Sauerkraut can substitute for kimchi if that's what you have: the funk is gentler, but it still works. Pear can replace apple for a softer sweetness.
- Storage: Grilled cheese is a cook-and-eat-now situation. Leftovers reheat okay in a 350°F oven for 8 minutes but the texture is never quite the same.