Grilled Cheese Sandwich with Kimchi

How to prepare grilled cheese sandwich with kimchi

1. Chop the green onion into thin rounds. Grate the cheese.
2. In a small pan, melt 15g of butter and add the kimchi finely chopped with a knife or pulsed a few times in a food processor (the idea is to have small pieces of cabbage so the sandwich can be eaten easily). Add the fish sauce and soy sauce and saute everything for 2 minutes from when it starts to sizzle.
3. Melt half of the remaining butter in a pan where the bread slices fit without being crowded. Add the bread slices and move them gently through the pan to absorb the butter. Remove the bread from the pan and melt the rest of the butter.
4. Place the bread slices back in the pan, with the buttered side up. Turn the heat to low or - if you have a thin pan that heats up very quickly - pull the pan off the heat. Divide the cheese evenly on each slice.
5. Sprinkle the cheese with a little salt, freshly ground black pepper, granulated garlic and onion.
6. Sprinkle the green onion on half of the slices (on 1 if you have large ciabatta slices or on 2 if you have small slices).
8. Then place a generous layer of kimchi over the slices where you put the green onion.
9. Cover the slices with kimchi with the slices that have only cheese, cheese side down (you'll get 1 or 2 sandwiches) and press the top slice well.
10. Cover the pan with a lid and leave for 1 minute. Carefully flip the sandwiches and let them brown on the other side for another minute. During this time the cheese will melt.
11. Remove the sandwiches from the pan, cut in half and serve immediately, while they're warm and the cheese is melted.

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