If you love grilled cheese but are always on the lookout for exciting new flavors, then you absolutely must try this Sesame Butter Kimchi Grilled Cheese Recipe. It’s a genius twist that takes your classic comfort food to a fun, spicy, and utterly delicious place. Trust me, once you experience the melty cheddar mingling with tangy kimchi and nutty sesame butter, you’ll want to make this again and again.
Why You’ll Love This Recipe
- Bold Flavor Combination: The spicy kimchi and savory cheddar cheese create a perfect balance that’ll wake up your taste buds.
- Nutty Sesame Butter Twist: Adding garlic and sesame seeds into the butter crust gives it an irresistible crunch and aroma.
- Super Easy & Quick: Takes just about 20 minutes from prep to plate, so it’s perfect for busy weeknights or snacks.
- Comfort Food Upgrade: It’s that cozy grilled cheese you know and love but elevated with exciting Korean-inspired flavors.
Ingredients You’ll Need
I love how these ingredients come together to create layers of flavor and texture. Plus, most are easy to find, and a few simple swaps can customize it to your taste or what you have on hand.
- Salted butter: Using room temperature butter mixed with garlic and sesame seeds gives your bread the most mouthwatering crust.
- Garlic: Freshly grated garlic adds a mild punch—skip the powder for best flavor.
- Raw sesame seeds: They toast beautifully in the butter and add delightful crunch and nuttiness.
- Gochujang (Korean chili paste): This is what gives the sandwich a spicy, umami depth—definitely worth seeking out if you can.
- Thick cut sourdough bread: A sturdy bread is key to holding all the fillings together and getting a crispy golden crust.
- Kimchi: Roughly chopped to spread evenly, it brings a tangy, spicy kick that contrasts perfectly with cheese.
- Fresh basil leaves: Adds a pop of freshness and balances the heat from kimchi and gochujang.
- Sharp cheddar cheese: Its rich, bold flavor melts superbly and complements kimchi’s spice.
- Havarti or fontina cheese: Adds creaminess and helps achieve that ooey-gooey goodness.
- Fresh chives: Chopped on top for a mild oniony finish when serving.
- Honey: Drizzled over the top to balance spicy and savory with a touch of sweetness.
Variations
This Sesame Butter Kimchi Grilled Cheese Recipe is super flexible. I often tweak it depending on what I’m craving or what I’ve got in the fridge, and honestly, you’ll find it hard to go wrong.
- Vegetarian version: Swap out sharp cheddar for a plant-based cheese and make sure your kimchi is vegan (some brands include fish sauce).
- Extra heat: If you love spice as much as I do, add a thin spread of extra gochujang or sprinkle crushed red pepper flakes inside before grilling.
- Herb swaps: Try cilantro or mint in place of basil for a fresh twist that brightens the whole sandwich.
- Different bread: Have ciabatta or rye on hand? Both work wonderfully and add their own unique flavor profile.
How to Make Sesame Butter Kimchi Grilled Cheese Recipe
Step 1: Make the Sesame Garlic Butter
Start by mixing your room temperature salted butter with the grated garlic and raw sesame seeds. This blend is the secret to that incredible nutty, garlicky crunch on the outside of your sandwich. I like to mix it well with a small spoon or fork to evenly distribute the sesame throughout. If your butter is too cold, it won’t spread smoothly, so don’t skip bringing it to room temp.
Step 2: Assemble the Sandwich
Next, spread the sesame garlic butter on the outside of each bread slice. Flip half the slices over and spread a thin layer of gochujang on the inside. Resist the urge to pile it on thick — a spoonful or two is perfect. Then evenly layer the sharp cheddar and Havarti (or fontina) cheeses, scatter the roughly chopped kimchi, and top with fresh basil leaves. Close each sandwich with the remaining bread slices, buttered side facing out.
Step 3: Grill to Golden Perfection
Heat a skillet over medium heat and place your sandwiches in one at a time. Cook for about 3-5 minutes per side until the bread is golden brown and crispy, and the cheese inside is melted. Patience here is key! Press gently with a spatula to ensure contact with the pan but don’t squish it flat — you want to keep some airiness inside. If your heat is too high, the bread will burn before the cheese melts, so keep it medium-low and adjust as needed.
Step 4: Serve with a Sweet & Savory Finish
Once your grilled cheese is done, slice it in half and serve topped with freshly chopped chives and a drizzle of honey. The honey adds a delightful counterpoint to the spicy and savory filling, making each bite a little celebration of flavors.
Pro Tips for Making Sesame Butter Kimchi Grilled Cheese Recipe
- Butter Temperature: Always start with room temperature butter to get consistent spreading and perfect crispiness.
- Controlled Heat: Medium-low heat is your friend here – too hot and the bread burns before the cheese melts.
- Layer Evenly: Spread the cheeses and fillings evenly inside so every bite hits all those flavor notes.
- Honey Drizzle Last: Add honey just before serving to keep that sweet touch fresh and vibrant.
How to Serve Sesame Butter Kimchi Grilled Cheese Recipe
Garnishes
I always top mine with chopped fresh chives because their mild oniony flavor adds a fresh brightness. A light drizzle of honey is non-negotiable for me—it balances the savory and spicy elements beautifully. Sometimes I add a sprinkle of flaky sea salt on top to enhance all the flavors.
Side Dishes
My go-to sides here are a simple green salad with a light vinaigrette to cut through the richness, or crispy sweet potato fries for something a little more indulgent. A bowl of miso soup also pairs amazingly and keeps the Korean flavor vibes going strong.
Creative Ways to Present
For gatherings, I like to cut the sandwiches into small sliders and set up a little dipping station with extra honey and gochujang sauce. It’s a crowd-pleaser and looks super inviting when garnished with fresh basil and sesame seeds.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (hey, that happens sometimes!), wrap them tightly in plastic wrap or foil and store in the fridge. When I’ve done this, I find the sandwich holds up well overnight, though the bread might lose some of its original crispiness.
Freezing
Freezing grilled cheese sandwiches can be tricky because the bread can get soggy. I haven’t personally frozen this Sesame Butter Kimchi Grilled Cheese Recipe, but if you want to try, wrap tightly and toast from frozen to minimize sogginess. It’s better as a “cook fresh” kind of sandwich, in my experience.
Reheating
The best way to reheat leftover grilled cheese is on a skillet over medium-low heat, pressing it slightly with a spatula, until heated through and crisp again. I avoid microwaving since it makes the bread chewy and soggy.
FAQs
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Can I use store-bought kimchi for this recipe?
Absolutely! Store-bought kimchi works beautifully here. Just be sure to drain any excess liquid and roughly chop it so it fits nicely in your sandwich without making it soggy.
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What if I don’t have gochujang—any substitutes?
If you can’t find gochujang, try using a mixture of chili paste or sriracha with a bit of miso or soy sauce to mimic the spicy, savory depth. It won’t be exactly the same but still tasty!
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Can I make this vegan friendly?
Yes! Use vegan butter, vegan cheese shreds, and double-check that your kimchi is vegan (some contain fish sauce). It’s a delicious way to enjoy those flavors while keeping it plant-based.
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How spicy is the Sesame Butter Kimchi Grilled Cheese Recipe?
The spice level is moderate, thanks to the gochujang and kimchi’s natural tangy heat. If you don’t want it too spicy, use less gochujang or omit it altogether; the sandwich will still be incredibly flavorful.
Final Thoughts
I absolutely love how this Sesame Butter Kimchi Grilled Cheese Recipe brings together familiar comfort food with bold, exciting flavors from Korean cuisine. When I first tried it, I was hooked by that perfect combo of spicy, cheesy, and buttery goodness all in one bite. It’s a recipe that’s quick enough for weeknight dinners but also special enough to serve when friends come over. I seriously can’t recommend giving this a try enough — you’ll enjoy every single bite, and your family might just ask for it on repeat!
Print
Sesame Butter Kimchi Grilled Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: Korean Fusion
Description
A flavorful twist on the classic grilled cheese sandwich featuring spicy kimchi, sharp cheddar, and creamy Havarti or fontina cheeses layered between sesame and garlic buttered sourdough bread, grilled to golden perfection and topped with fresh chives and a drizzle of honey.
Ingredients
Sesame Garlic Butter
- 2 tablespoons salted butter, at room temperature
- 1 clove garlic, grated
- 1 tablespoon raw sesame seeds
Sandwich
- 1-2 tablespoons Gochujang (Korean chili paste)
- 4 slices thick cut sourdough bread
- 1 cup kimchi, roughly chopped
- 1/4 cup fresh basil leaves
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Havarti or fontina cheese, shredded
For Serving
- Fresh chives
- Honey
Instructions
- Prepare Sesame Garlic Butter: In a small bowl, combine the softened salted butter with the grated garlic and raw sesame seeds, mixing well to evenly distribute the flavors.
- Assemble Sandwiches: Spread the sesame garlic butter on the outside of all the bread slices. On the inside of half the slices, spread 1-2 tablespoons of Gochujang evenly. Then layer the shredded sharp cheddar cheese, kimchi, and fresh basil leaves. Top each with the remaining bread slices, buttered side facing out.
- Grill Sandwiches: Heat a skillet over medium heat. Place sandwiches in the skillet one at a time, cooking until the bread is golden brown and the cheese is melted, approximately 3-5 minutes per side. Use a spatula to flip carefully and ensure even grilling.
- Serve: Remove sandwiches from the skillet and cut if desired. Garnish with fresh chives and drizzle with honey for a sweet contrast to the spicy kimchi and Gochujang. Serve immediately.
Notes
- This recipe updates a classic childhood favorite with bold, spicy kimchi and sharp cheeses balanced by aromatic basil and the crunch of sesame seeds.
- Adjust the amount of Gochujang to control the level of heat to your preference.
- Using thick cut sourdough bread provides the perfect sturdy base and tangy flavor to pair with the fillings.
- To keep sandwiches warm while grilling multiple, place finished sandwiches on a baking sheet in a warm oven at 200°F (93°C).
Nutrition
- Serving Size: 1 sandwich
- Calories: 519 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
