Kimchi Grilled Cheese Brunch
A Korean-American brunch classic, sourdough packed with aged cheddar, gruyère, and well-fermented kimchi then pressed until the cheese is molten and the bread is shatteringly crisp.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate aged cheddar (120g) and gruyère (80g). Roughly chop kimchi (120g) and drain well. Thinly slice scallions (30g). Soften butter (50g) and spread generously on both bread slices all the way to edges. Spread dijon mustard (1 tsp per sandwich) on unbuttered side of one slice from each pair.
Build
For each sandwich, layer cheddar over mustard on first slice, scatter drained kimchi evenly, then top with gruyère. Press second slice on top with buttered-side facing outward, creating a sealed sandwich. Repeat for second sandwich.
Sear
Heat a large frying pan (or two medium pans) over medium-low. Place both sandwiches in pan (or one per pan if using two) and cook 4–5 minutes, pressing firmly with spatula, until undersides are deep golden brown and crispy.
Crisp
Flip sandwiches carefully and cook further 3–4 minutes over medium-low until second sides are equally golden and cheese is fully melted throughout.
Rest and plate
Transfer sandwiches to a board and rest 1 minute. Slice each diagonally, scatter scallions over top, and serve each with a fried egg alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.