Lisa's Food Obsession

Everyone has their own slightly controversial way of making grilled cheese. This is mine. Perfect to get rid of left-over kimchi and funky ‘back of the fridge’ cheese. Enjoy with your dipping sauce of choice!

Instructions

1. Heat up a pan on medium heat
2. Add the chopped kimchi to the pan, stir until lightly caramelised. Set aside when done
3. Melt the butter in the pan
4. Fry one side of both slices of bread in the butter until golden brown
5. Add the cheese and kimchi to one of the toasted sides, put the other slice on top, toasted side down.
6. Fry the outside of the sandwich on both sides until golden brown

My controversial grilled cheese takes

• The inside of the sandwich should be grilled too, this complements the flavour of the fillings. The residual heat helps to melt everything.
• Let’s settle the mayo versus butter debate: Butter gives a nicer crunch to the bread. It’s irrelevant that mayo spreads better. The butter is melted in the pan, it will evenly coat the bread. Mayo as a delicious dipping sauce however is 100% approved!
• This is the perfect leftover sandwich. Use that funky smelling cheese you have left in your fridge, it will mellow out when melted! Use your stale bread, you’re toasting it anyway!
• Balance the intense kimchi and cheese flavours with a creamy, bright cheese
• You can totally use a panini press instead of a pan. I use a pan because I don’t have much space for appliances in my tiny kitchen.