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Kimchi Grilled Cheese with Ham

Kimchi Grilled Cheese with Ham

By Courtney HillNovember 16, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Spicy, garlicky kimchi ups the umami quotient of the classic grilled cheese. The pairing of cheese and kimchi actually isn’t new. Budae jjigae, otherwise known as army base stew, originates with the Korean War. It’s a hot pot made with American surplus foods, such as hot dogs, baked beans and instant noodles, along with kimchi and American cheese. These sandwiches aren’t quite as lavish, but they’re indisputably tasty.

Ingredients
  • ⅓

    cup mayonnaise

  • 1

    tablespoon kimchi juice, plus 1⅓ cups cabbage kimchi, drained and chopped

  • 8

    slices hearty white sandwich bread

  • 8

    slices cheddar OR pepper jack OR whole-milk mozzarella cheese

  • 4

    slices thinly sliced deli ham OR 4 slices cooked bacon

Step 1

In a small bowl, stir together the mayonnaise and kimchi brine. Spread evenly over one side of each slice of bread. Flip 4 of the slices to be mayonnaise side down, then top each with 1 slice of cheese, 1 slice of ham (or 1 slice bacon, torn to fit) and a quarter of the kimchi. Top each with a slice of the remaining cheese, then with another slice of bread, mayonnaise side up. Press on the sandwiches to compact the fillings.

Step 2

Heat a 12-inch nonstick or cast-iron skillet over medium until droplets of water flicked onto the surface quickly sizzle and evaporate. Add 2 of the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Using a wide spatula, flip the sandwiches and cook, pressing down lightly and adjusting the heat as needed, until golden brown on the second sides and the cheese is melted, 2 to 3 minutes. Transfer to a cutting board. Cook the remaining sandwiches in the same way (the second batch may cook faster). Cut each sandwich in half on the diagonal.

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