Fusion Kitchen · Brunch
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.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
625Calories
32gProtein
38gFat
42gCarbs
3gSugar
2gFiber
820mgSodium
245mgChol
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Instructions
1
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 all bread slices all the way to edges. Spread dijon mustard (1 tsp per sandwich) on unbuttered side of one slice per sandwich.
2
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. You will have 2 sandwiches.
3
Sear
Heat frying pan over medium-low. Place first sandwich in pan and cook 4–5 minutes, pressing firmly with spatula, until underside is deep golden brown and crispy. Repeat with second sandwich (cook simultaneously if pan is large enough, or sequentially).
4
Crisp
Flip each sandwich carefully and cook further 3–4 minutes over medium-low until second side is equally golden and cheese is fully melted throughout.
5
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 thick slices sourdough bread
- 50g (1.8 oz) unsalted butter
- 120g (4.2 oz) aged cheddar
- 80g (2.8 oz) gruyère
- 120g (4.2 oz) kimchi
- 2 tsp dijon mustard
- 2 fried eggs
- 2 scallions