Hot sandwich with cheese and kimchi
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 158, total fat 12 G., saturated fats 4 G., proteins 6 G., carbohydrates 8 G., fiber 1 G., cholesterol 20 mg, sodium 248 mg, sugar 1 G.
Calories 158, total fat 12 G., saturated fats 4 G., proteins 6 G., carbohydrates 8 G., fiber 1 G., cholesterol 20 mg, sodium 248 mg, sugar 1 G.
A classic hot cheese sandwich gets a bolder, tangy flavor with the addition of kimchi, a Korean fermented cabbage. The kimchi is sandwiched between layers of cheese and, when grilled, literally melds with the melting cheddar, adding a crispy crunch to its delicate texture. For a delicious crust, spread the outside of the sandwich with mayonnaise before grilling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 slices of white sandwich bread
- 0.5 cups grated cheddar
- 1/4 cup kimchi, drained and coarsely chopped
- 2 tablespoons mayonnaise
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Cooking the dish according to the recipe:
- Heat a cast iron skillet over medium heat. Top 1 slice of bread with 1/4 cup of cheese, kimchi, and the remaining 1/4 cup of cheese, then top with another slice of bread. Spread 1 tablespoon of mayonnaise on the top slice. Place the sandwich in the skillet, mayonnaise side down, and cook for 3 minutes, pressing gently to flatten.
- Spread the remaining mayonnaise on the top slice of bread, flip, and cook until golden brown, another 3 minutes. Cut the sandwich into 4 pieces and serve.
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