The fermented cabbage and its flavorful brine combine for a spicy, crunchy, umami-rich sandwich that’s far more interesting than what you had as a kid.
Besides putting the kimchi between the bread, we also mix its brine with mayonnaise to spread on the outside. Using mayonnaise instead of butter allows you to cook the sandwich over (slightly) higher heat. That heat helps melt the cheese inside but also increases flavorful browning on the bread with less risk of burning.
Sliced deli ham or cooked bacon turn the sandwich into a fuller meal, but the sandwich still is tasty without it.
Kimchi Grilled Cheese With Ham
Start to finish: 30 minutes. Servings: 4
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
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.