Description
A flavorful fusion of spicy kimchi grilled cheese sandwiches served alongside crispy roasted sweet potato wedges, tangy smashed cucumber salad, and a unique sesame-soy ketchup dipping sauce. This Korean-inspired twist on comfort food balances spicy, savory, and refreshing flavors perfect for a satisfying meal in just 35 minutes.
Ingredients
Sandwich Ingredients
- 4 slices sourdough bread
- 1 cup mozzarella cheese
- 1 unit kimchi
- 1 unit gochujang aioli
- 2 tablespoons mayonnaise
- 3 tablespoons butter
- 3 teaspoons cooking oil
Sweet Potato Wedges
- 2 units sweet potatoes
- Salt, to taste
- Black pepper, to taste
- Large drizzle of cooking oil
Smashed Cucumber Salad
- 1 unit cucumber
- 5 teaspoons rice wine vinegar
- ½ teaspoon sugar (1 tsp for 4 servings)
- Korean chili flakes, to taste
- Salt, to taste
- 1 tablespoon sesame seeds (for garnish)
Sesame-Soy Ketchup
- 2 units ketchup
- 6 milliliters ponzu sauce
- ¼ tablespoon sesame oil (½ tbsp for 4 servings)
Instructions
- Prep and Roast Sweet Potato Wedges: Adjust rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Cut the sweet potatoes into ½-inch-thick wedges. Toss them on a baking sheet with a generous drizzle of cooking oil, salt, and black pepper. Roast on the top rack until browned and tender, about 18-20 minutes.
- Prepare Smashed Cucumber Salad: Halve the cucumber lengthwise, then slice crosswise into 1-inch-thick half-moons. Arrange the cucumber pieces on a cutting board and carefully press down with a plate to smash them. Transfer the smashed cucumber to a medium bowl and add rice wine vinegar, sugar, and toss to combine. Season with salt and Korean chili flakes to taste. Let it marinate, stirring occasionally, until ready to serve.
- Make Sesame-Soy Ketchup: In a small bowl, combine ketchup, ponzu sauce, and sesame oil. Stir well and set aside for serving.
- Assemble Sandwiches: Place sourdough slices on a clean surface. Spread one side of each slice evenly with gochujang aioli and/or mayonnaise according to your spice preference. Top half of the slices with half the mozzarella cheese, then add kimchi, followed by the remaining mozzarella. Top with the remaining bread slices, aioli or mayonnaise sides down, to form sandwiches.
- Cook Sandwiches: Heat 2 tablespoons of butter and a drizzle of cooking oil in a large pan over medium heat. Once hot, add the sandwiches. Cook, pressing gently with a spatula, until the cheese starts melting and the bread is golden brown, about 2-4 minutes. Add another tablespoon of butter to the pan, then flip the sandwiches carefully. Cook another 2-4 minutes until the cheese is fully melted and bread is golden brown. Reduce heat if the bread browns too quickly.
- Serve: Halve the kimchi grilled cheese sandwiches diagonally. Drain the cucumber salad and divide the sandwiches, sweet potato wedges, and smashed cucumber salad onto plates in separate sections. Garnish the cucumber salad with sesame seeds. Serve the sandwiches and sweet potato wedges with the sesame-soy ketchup on the side for dipping.
Notes
- Adjust the amount of gochujang aioli or mayonnaise to suit your spice preference.
- If you don't have ponzu sauce, a mixture of soy sauce and lemon juice can be a substitute in the ketchup dipping sauce.
- Work in batches when cooking sandwiches to avoid crowding the pan and ensure even browning.
- You can prep the smashed cucumber salad ahead of time to let the flavors meld better.
- Serve immediately for best sandwich crispness and wedge texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Korean Fusion