A grilled cheese sandwich stuffed with spicy, tangy kimchi.
- 2 tablespoons butter, cut into three even pieces
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold
- 2 slices American, Cheddar, or Jack cheese
- 1/2 cup kimchi, drained and roughly chopped
- Kosher salt
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with kimchi and second cheese slice. Close sandwich, with both toasted sides facing inwards.
Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.