Supercharge Your Regular Grilled Cheese With This Powerhouse Ingredient

In our quest for the most delicious and original grilled cheese sandwich out there, we've experimented with a lot of variations on the classic handheld, swapping bread, cheeses, and even cooking oils to mix-and-match for the crispiest, yummiest sando. And, yet, the missing ingredient in the most delightful, grown-up grilled cheese might be a bonus addition you'd never expect: kimchi. We previously covered how this Korean staple can upgrade tuna salad, so we're not exactly strangers to combining kimchi with standard components of a beloved sandwich. When we got thinking about the flavor profile of kimchi, however, we had to question why we never thought to add it to grilled cheese previously.

The spiciness and textural interest of kimchi are both a definite upgrade for grilled cheese. There's nothing fancy or expensive about this particular grilled cheese, either — simply spoon some kimchi of your choice into the middle of your bread and cheese, cook it up, and you're good to go. In recent years, kimchi has become a mainstream sight at supermarkets across North America. Of course, Korean foodies eat kimchi frequently, while one might point to the fact that North American foodies eat grilled cheese almost as often. Why not enjoy a cross-cultural mash-up of two everyday foods that brings out the best in both components?

Some techniques we already employ when it comes to skilled grilled cheese construction will ensure that your kimchi grilled cheese really shines. The crispiest grilled cheese happens when you toast the bread ahead of time, and we definitely think that's the play in this case. You want both sides of your bread golden and toasty to stand up to the moisture of the kimchi, and prepping bread in a toaster or on the griddle will give you that solid foundation. This is not the time for wimpy Wonder Bread, either. A crusty specimen like country bread or rustic sourdough is an especially good candidate for your sandwich.

When it comes to picking your cheese, there are two distinct avenues of thought. You can embrace the star quality of the kimchi and let the cheese take a backseat by opting for a mild-mannered player like mozzarella. Alternatively, you can let a more potent cheese tango with that fermented funk for a real flavor bomb. If that's your jam, use sharp cheddar or a nice aged Gruyere. No matter what you opt for, we stand by the belief that shredded cheese belongs on these sandwiches and will melt more effectively than slices. 

If you care to put in a little extra effort, we've seen folks transform kimchi into a jammy condiment by caramelizing it in a hot pan with brown sugar and crispy bacon before adding it to their sandwiches. Even just heating the kimchi beforehand will ensure that the center of your sandwich is warm and inviting, with no disappointing cold spots.