TomaRashi and Kimchi Grilled Cheese

TomaRashi and Kimchi Grilled Cheese

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TomaRashi and Kimchi Grilled Cheese
Makes 4 sandwiches
 
 
4 tablespoons butter, softened
4 ounces Point Reyes TomaRashi, grated
About ½ cup prepared Kimchi, drained of excess liquid
8 slices seeded sandwich bread
 
On a clean work surface, spread the outside of each piece of bread with butter, placing the bread buttered-side-down on the work surface.  On the bottom half of each piece of bread, evenly sprinkle about 1/8 of the cheese.  Distribute Kimchi evenly on top of the cheese, and finish with remaining TomaRashi. Top with the remaining pieces of bread, leaving you with 4 sandwiches. 
 
Heat Panini press to medium high.  When heated, sandwiches in the Panini press, cooking until bread is brown and cheese is melted.  (You might have to do a couple batches of sandwiches, depending on the size of your press.)
 
If you don’t have a Panini press, heat a skillet over medium heat. Add sandwiches to pan. Gently press sandwiches with spatula as they cook, flipping every couple minutes to ensure even cooking.  Cook until cheese melts and bread is toasted.
 
Serve immediately. 

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