This crispy, gooey, spicy, and utterly indulgent take on a grilled cheese sandwich recipe requires just a few things: a strong, sharp cheddar to play off the tangy kimchi (make your own if you’re feeling ambitious!); the patience to let the cheese fully melt over moderate heat; and, most importantly, a fast and confident flip. Consider any crispy shards of cheese that get stuck to the pan the chef’s treat. —Diana Yen
What you’ll need
Large Nonstick Skillet
$50 At Amazon
Box Grater
$16 At Amazon
GIR Mini Flip Spatula
$11 At Bon Appétit Market
Recipe information
Yield
Makes 2
Ingredients
4
3
4
1½
½
Need to make a substitution?
Preparation
Step 1
Place 2 bread slices on a work surface. Evenly spread ½ Tbsp. butter over each slice. Turn 1 slice over and spread 2 tsp. gochujang over, then top with ½ cup cheese and half the kimchi. Close sandwich with buttered sides facing out. Sprinkle 2 Tbsp. cheese over top of sandwich, gently pressing to adhere cheese to butter.
Step 2
Heat ½ Tbsp. butter in a medium nonstick skillet over medium-low until foaming. Cook sandwich, cheese side down (if some cheese falls out, use a heatproof spatula to nudge it back underneath the sandwich), gently pressing occasionally with a heatproof spatula, until underside is golden brown and crisp, about 3 minutes. Sprinkle another 2 Tbsp. cheese over top of sandwich, pressing with spatula to adhere. Turn sandwich over and cook until golden brown on second side and cheese inside is fully melted, about 3 minutes. Transfer sandwich to a plate. Wipe out skillet and repeat process with remaining ingredients to make 1 more sandwich.