Serves two.
Ingredients:
1 C. Kim’s Kimchi, strained and chopped
Bread of choice, I made a the Overnight White recipe by Ken Forkish
Butter or oil for toasting
“Cheese”, no skimping:) and I always like to mix two kinds;)
1 Large Tomato, sliced thinly
K-Sauce (below)
For the K-Sauce:
1 T. gochujang (hot pepper paste)
1 T. tamari
1 clove garlic, minced
1 t. brown sugar
2 t. toasted sesame seeds
1 t. sesame oil
Optional, but necessary:
Pickled jalepenos
Directions:
Begin heating your cast iron pan on low if using and prepare the K-Sauce. In a small mixing bowl stir together gochujang, tamari, garlic, brown sugar, sesame seeds, and sesame oil. Set aside
Butter 4 slices of bread, prepare the kimchi, and slice the tomato.
Pile “cheese’, kimchi, tomato, cheese and sauce (and optional jalepenos) between the bread and cook on med-low in a cast iron pan to perfection.
Tip: I like to pre-warm my “cheese’ in a microwave to help it melt, I do this on a piece of parchment paper. When I use regular cheese, I shred it on the finest setting to get a good melt.