Ingredients:

  • 2 slices Sourdough or thick-cut Shokupan bread
  • 1 tbsp (15g) unsalted butter
  • 1 tbsp (15g) full-fat mayonnaise
  • 1/2 cup (75g) well-fermented Napa cabbage kimchi, roughly chopped and squeezed dry
  • 1/2 cup (50g) sharp Cheddar cheese, freshly grated
  • 1/4 cup (25g) low-moisture Mozzarella cheese, freshly grated
  • 1 tsp (5ml) honey
  • 1/2 tsp (2.5ml) toasted sesame oil

Instructions:

  1. Squeeze chopped kimchi in paper towels to remove excess moisture. In a small bowl, mix the drained kimchi with honey and toasted sesame oil to balance the acidity.
  2. Spread a thin, even layer of butter on one side of each bread slice (inside faces). Layer the shredded Cheddar, Mozzarella, and the kimchi mixture onto the buttered side, then close the sandwich.
  3. Spread a thin, even layer of mayonnaise on the outside of the top slice of bread. Place the sandwich mayo side down in a cold pan, then turn the heat to medium low.
  4. While the first side cooks, spread the remaining mayonnaise on the top. Flip after 4 minutes until the crust is golden and the cheese is molten.
  5. Remove from heat and let sit for 1 minute before slicing.