Kimchi Grilled Cheese

On a Friday night, my companion and I were sitting at one of our all-time favourite bars in Paris, Le Supercoin — a place that serves the best ales and amazing, affordable food bites. I quickly scanned the week’s menu when I saw it: the Kimchi Grilled Cheese.

My eyes widened instantly. I love kimchi. I love cheese. I knew right away this was going to work — and oh boy, it did. I even thanked the chef and asked which cheeses he used. He told me immediately, and I wrote it down on the spot: a mix of Comté, Morbier, Gruyère, and Etivaz.

This was my inspiration for today's recipe. I know Kimchi Grilled Cheese might sound unexpected at first ; but the moment you bite into it, everything makes sense. Kimchi brings exactly what a rich, melty sandwich needs: acidity to cut through the cheese, spice to wake up the palate, and texture to contrast the gooey interior. When the kimchi is lightly re-seasoned with a pinch of gochugaru and quickly pan-fried, it becomes even better — softer, deeper, slightly caramelized, and bursting with umami. It’s the perfect counterbalance to a luxurious cheese pull. You can't make it any simpler:

• Grate your own cheese (important!),
• Grab your bread & spread mayo and butter lovingly,
• If using Kimchi, quickly pan-fry it,
• Assemble it in a pan ; let it all melt,
• and devour !

Cheese ? But which cheese, you might ask ? Well, this sandwich shines because it uses a French–Swiss blend that melts like a dream. Young Comté, Beaufort, Gruyère, and Appenzeller combine into a nutty, stretchy, ultra-savory mix with just the right sharpness. They remain refined but fully indulgent, giving the sandwich a gourmet backbone that stands up beautifully to the punchy kimchi. But classic Cheddar -not too old!-, Monterey Jack or other melty cheeses -even the industrial American cheese! would work wonders, too !

Kimchi Grilled Cheese - Ingredients & cooking advice

• Warm the inner sides of the bread first — it jump-starts the melting.
• For the cheese selection, read above my suggestions ! Anything works, so long as it's not too old -a rule of thumb: anything older than 18-20 months won't melt properly.
• As for the bread :
  • Slice the bread not too thick, not too thin, around 1,5cm thick ;
  • Sourdough is ideal, but a soft bread like Harry’s works too!
• Cook on low to medium-low heat so the cheese melts before the bread browns.
• Butter or mayo? Use both: a thin layer of mayo outside for crispiness, and butter inside for flavor. Go light on the mayo — too much prevents crisping.
• For best results, always grate your cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, while freshly grated cheese melts into perfect ribbons.

Let's sandwich !