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Toasts & sandwiches · 16 minutes

Kimchi and Pear Grilled Cheese

Thin slices of pear cool the heat of chopped kimchi, so you get spicy, sour, sweet and gooey in one golden sandwich.

Prep
6 min
Cook
10 min
Total
16 min
Serves
2
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VegetarianEgg-freeStovetop

Kimchi and cheese are already a known combination, and once you try it, it makes sense: the sour, garlicky crunch cuts right through melted cheddar the way pickles do on a burger. The pear is our addition. Thin slices add a juicy sweetness that calms the heat and makes the whole thing taste more balanced.

The key is squeezing the kimchi before it goes in, so the bread stays crisp instead of soggy. Sharp cheddar brings the flavor, mozzarella brings the stretch, and a low, patient heat gets the cheese fully melted before the outside goes past golden.

The recipe

Kimchi and Pear Grilled Cheese

Prep 6 min · Cook 10 min · Total 16 min · Serves 2

Ingredients

Tap to tick off as you go.

Method

  1. Step 1: Squeeze the kimchi

    Squeeze the kimchi firmly over the sink or a bowl to get rid of most of the juice, then chop it roughly. Save the juice for soup or fried rice.

  2. Step 2: Butter the bread

    Spread one side of each bread slice with butter. If you like, press a little gochugaru or sesame seeds into the butter.

  3. Step 3: Assemble the sandwiches

    Lay two slices buttered side down. Top each with a quarter of the cheese, then half the kimchi, the pear slices and scallion, then the rest of the cheese. Close with the remaining bread, buttered side up.

  4. Step 4: Griddle low and slow

    Set a large skillet over medium-low heat. Cook the sandwiches for 4–5 minutes, pressing gently with a spatula, until deep golden underneath. Flip and cook 3–4 minutes more, covering the pan for the last minute to finish melting the cheese.

  5. Step 5: Rest and slice

    Rest for 1 minute so the cheese sets slightly, then cut in half and serve hot.

Good to know

  • Cheese on both the top and bottom layers acts as glue, holding the kimchi and pear in place when you flip.
  • Older, more sour kimchi works best here. Fresh kimchi is milder and can get lost under the cheese.
  • If the bread is browning faster than the cheese melts, turn the heat down and put a lid on. Patience beats high heat for grilled cheese.

Swaps

Cheddar and mozzarella
Make it vegan: vegan cheddar shreds and vegan butter, with vegan kimchi
Pear
Thinly sliced crisp apple, such as Honeycrisp
Sourdough
Gluten-free sandwich bread to make it gluten-free

Questions people ask

Is kimchi vegetarian?

Not always. Many kimchis are made with fish sauce, salted shrimp or anchovy, so check the label for a vegan or vegetarian brand, or make your own.

What cheese goes best with kimchi?

Sharp cheddar stands up to kimchi’s sourness, and mozzarella or Monterey Jack adds stretch. American cheese works well too if you like a smoother melt.

How do you keep a kimchi grilled cheese from getting soggy?

Squeeze out as much kimchi juice as you can before assembling, and put cheese on both sides of the filling so it seals the bread.

Get the pear and scallions from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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