This recipe is featured in my ECookbook:
My very 1st recipe in 2021! This recipe is inspired by an old friend, Izzy aka @mindfullofcooking. You can check her recipe over here. Hers does look more beautiful than mine, to be honest. I still stick to my rules for making grilled cheese sandwiches tho: use simple white thick sandwich bread and use a combination of real cheeses. None of that processed cheese products, FFS!
And please, for the love of food, stop buying the pre-shredded or pre-grated ones. Those cheese contain sawdust (an ingredient which is allowed by the FDA, yes IKR?) which will prevent the cheeses from clumping together. Yes, a huge slice of cheese will cost a lot more, but at least you know it is the real deal.
Pardon me for my ranting. I added some bacon for some flavors and texture. I also switched out the basil for nori flakes. I even added a spicy kick with some of @chillibellasg's Korean chili paste. You can of cos use regular Gochujang if you are not residing in Singapore.
I am glad the ingredients come together very well without overpowering one another and without outshining the star of this dish; kimchi. It would be best if your kimchi is a bit aged and fermented. Well, of cos, homemade kimchi is still the best. Without much delay, let's get started with the recipe.
Ingredients:
Inspired by Izzy
(Make 2 sandwiches)
High Quality Turkey Bacon, 1
Maple Syrup, A Drizzle
@chillibellasg's Korean Chili Paste / Gochujang, 1 TBSP Adjust To Preference
Gruyère Freshly Grated, A Handful
Nori Flakes, Pinch
Sea Salt, Small Pinch
Shokupan Homemade / White Sandwich Bread, 4 Thick Slices
Kewpie Mayo, 4 Spread
Parmigiano Reggiano, For Grating
Low Moisture Mozzarella, A Few Slices or Strips
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit, "How To Make Vegan Kimchi" for the recipe.
Please visit, "Watermelon Rind Kimchi" for the recipe.
Please visit, "How To Make Shokupan" for the recipe.
In a skillet, add bacon.
Cook until the bottom is slightly browned and oil starts to release.
Flip and drizzle in the maple syrup.
Cook thru' but not till crispy.
Remove from heat and set aside to cool down slightly.
Drain kimchi to remove some of the excess juice.
*You can do this by squeezing or hang on a sieve.*
Finely chop the drained kimchi into fine pieces.
Transfer into a bowl.
Add in Korean chili paste.
Slice bacon into fine strips.
Add in the sliced bacon, along with gruyère, nori flakes and salt.
Mix until well combined.
Spread mayo on 1 side of each bread.
Heat the skillet over medium-low heat.
Grate parmigiano into the same skillet, to a size slightly bigger than the bread.
Once the cheeses start to cook, place a slice of bread, mayo side down onto the cheese.
Press the bread gently with a spatula for about 15 secs.
Lay mozzarella slices or strips onto the bread.
Spoon the kimchi mixture over the mozzarella.
Place another slice of bread, mayo side up, over the top.
Gently the sandwich with a spatula for about 15 secs.
Cover and cook until the cheeses start to brown and the oil has almost evaporated.
Using a spatula, remove the sandwich from the skillet.
Grate parmigiano into the skillet.
Flip the sandwich onto the cheese.
Press gently with a spatula and cover.
Cook until brown and crispy.
Remove from heat and transfer onto a serving plate.
Repeat the steps for the remaining sandwich.
Slice and serve immediately.
Recipe Video:
This recipe is featured in my ECookbook: