Kimchi Grilled Cheese with Melty American and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 2 sandwiches (2 servings)
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes

Quick Ingredients

• 4 slices thick-cut bread (about 1/2 inch each)
• 2 tbsp unsalted butter, softened
• 4 slices American cheese (about 3 oz total)
• 1 cup shredded low-moisture mozzarella (4 oz)
• 3/4 cup kimchi, well-drained and chopped (5 oz)
• 2 tsp toasted sesame seeds, plus extra to finish
• 1 tsp neutral oil (for the pan)
• Optional: 1/4 tsp gochugaru or red pepper flakes; 1/2 tsp sugar; 1 scallion

Do This

• 1) Pat kimchi dry, chop, and toss with sesame seeds (and sugar/gochugaru if using).
• 2) Butter the outsides of all bread slices (about 1/2 tbsp per slice).
• 3) Layer per sandwich: bread (butter side out), 1 slice American, 1/2 cup mozzarella, half the kimchi, 1 slice American, top bread.
• 4) Preheat a skillet over medium-low for 3 minutes (target surface ~325°F). Add 1 tsp neutral oil.
• 5) Cook covered 3–4 minutes until deep golden; flip and cook 2–3 minutes more until cheese is melted.
• 6) Rest 1 minute, slice, and sprinkle extra sesame seeds (and sliced scallion if using). Serve hot.

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Why You’ll Love This Recipe

• Ultra-melty blend: mozzarella for stretch, American for that classic creamy melt.
• Balanced flavor: tangy, spicy kimchi meets buttery, crispy bread.
• Weeknight-easy: 20 minutes, one pan, minimal prep.
• Customizable heat: keep it mild or add gochugaru for a kick.

Grocery List

• Produce: Kimchi (napa cabbage style), 1 scallion (optional)
• Dairy: Unsalted butter, American cheese slices, low-moisture mozzarella
• Pantry: Thick-cut bread, toasted sesame seeds, neutral oil, gochugaru or red pepper flakes (optional), sugar (optional)

Full Ingredients

For the Sandwiches (2)

• 4 slices thick-cut bread (milk bread, brioche, sourdough, or country white; about 1/2 inch thick)
• 2 tbsp unsalted butter, softened
• 4 slices American cheese (about 3 oz total)
• 1 cup low-moisture mozzarella, shredded (4 oz)

For the Kimchi Layer

• 3/4 cup kimchi, well-drained, squeezed dry, and chopped (about 5 oz)
• 2 tsp toasted sesame seeds, plus extra for finishing
• Optional: 1/4 tsp gochugaru or red pepper flakes (for heat)
• Optional: 1/2 tsp granulated sugar (balances tang)

For Cooking & Finishing

• 1 tsp neutral oil (canola, grapeseed, or avocado)
• Optional: 1 scallion, thinly sliced

Step-by-Step Instructions

Step 1: Prep and dry the kimchi

Place the kimchi in a fine-mesh sieve and press out as much liquid as possible. Transfer to a cutting board, chop into 1/4-inch pieces, and pat again with paper towels. In a small bowl, toss the chopped kimchi with 2 teaspoons toasted sesame seeds. If you like extra heat and balance, add 1/4 teaspoon gochugaru and 1/2 teaspoon sugar. Set aside.

Step 2: Butter the bread

Spread the softened butter on one side of each bread slice, using about 1/2 tablespoon per slice. The buttered sides will be the exteriors that contact the pan for maximum crispiness and flavor.

Step 3: Build the sandwiches

For each sandwich, place one bread slice butter-side down. Layer 1 slice American, then 1/2 cup shredded mozzarella, then half the kimchi mixture, then another slice American. Cap with the second slice of bread, butter-side up. Press gently so the layers settle evenly.

Step 4: Preheat the pan

Preheat a 12-inch nonstick or cast-iron skillet over medium-low heat for 3 minutes. Aim for a surface temperature around 325°F (use an infrared thermometer if you have one). If using an electric griddle, set it to 350°F. Add 1 teaspoon neutral oil to the pan to reduce the chance of the butter burning.

Step 5: Griddle the first side

Place the sandwiches in the pan and cover with a lid or an inverted sheet pan to trap heat. Cook for 3–4 minutes, checking once the bottom is deep golden brown and crisp.

Step 6: Flip and finish

Flip both sandwiches carefully. Cook uncovered for 2–3 minutes more, until the second side is golden and the cheese is fully molten. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover for an additional 1–2 minutes.

Step 7: Rest, slice, and garnish

Transfer to a cutting board and rest for 1 minute so the cheese settles. Slice diagonally. Sprinkle with a pinch of extra toasted sesame seeds and sliced scallion if using. Serve immediately (add a little extra kimchi on the side if you like).

Pro Tips

• Dry the kimchi well. Excess moisture is the enemy of crisp bread—squeeze and pat it dry.
• Low and slow is key. Gentle heat ensures a perfect melt without scorching the bread.
• Oil plus butter. A touch of neutral oil in the pan keeps milk solids in the butter from burning.
• Layer cheese on both sides of the kimchi. American below and above the kimchi helps seal in moisture and melt evenly.
• Pre-shred mozzarella from a block. It melts stretchier than most pre-shredded bags.

Variations

• Bacon Kimchi Melt: Add 2 slices crisp-cooked bacon per sandwich for smoky richness.
• Egg-in: Slide a medium-fried egg between the cheeses before cooking for a brunch version.
• Sheet-Pan for a Crowd: Assemble sandwiches, brush outsides lightly with melted butter, and bake at 425°F for 8–10 minutes, flipping once.

Storage & Make-Ahead

Best enjoyed fresh. You can chop and season the kimchi up to 3 days ahead; store refrigerated in an airtight container and drain again before using. Assemble sandwiches up to 2 hours in advance and refrigerate covered; cook straight from cold on medium-low heat, adding 1–2 minutes. To reheat leftovers, warm in a 350°F oven or toaster oven for 8–10 minutes or on a covered skillet over low heat for 4–6 minutes, flipping once. Freezing is not recommended.

Nutrition (per serving)

Approx. 620 calories; 38 g fat; 45 g carbohydrates; 25 g protein; 4 g fiber; 1540 mg sodium. Values will vary based on bread, cheese brands, and kimchi.