Kimchi Grilled Cheese
2 Tablespoons Olive Oil
4 Slices Martin’s Potato Bread
4 Ounces Gruyere Cheese, thinly sliced
1/2 Cup Mild Kimchi, squeezed well
1 Scallion, thinly sliced
Brush one side of each slice of bread with olive oil, all the way to the edges of the crust.
Flip two slices of bread over (oiled side down) and spread a quarter of the cheese on each slice.
Divided the squeezed kimchi and chopped scallion between the two slices, and then cover with the remaining cheese.
Place the remaining slices of bread on top, oiled side up, to complete the sandwiches.
Arrange the sandwiches (in batches, if necessary) in a heavy bottomed frying pan, then use another heavy frying pan (such as a cast iron skillet) on top to press down.
Grill the sandwiches over medium heat, until the bottoms are golden brown and crisp.
Remove the weighted pan, flip the sandwiches over, and then reapply the weight. Continue grilling until the second side is golden brown.
Slice sandwiches in half and serve immediately.
Recipe adapted from: www.pbs.org