Made a sandwich. 

This was adapted from PBS Fresh Tastes.

Kimchi and Comte Grilled Cheese


  • Butter
  • 2 slices sandwich bread
  • 1.8 ounces (50 grams) Comté or Gruyère cheese, sliced
  • 1.8 ounces (50 grams) Swiss or Emmentaler cheese, sliced
  • 1/2 cup kimchi, drained and roughly chopped
  • 1 scallion, thinly sliced


  • Spread the butter on one side of each slice of bread.
  • Place each slice of bread butter side down and place half the cheese on one slice and remaining cheese on the other slice. This acts as a barrier to keep the bread from getting soggy.
  • When removing the kimchi from the container, allow the majority of the juices to drain before chopping
  • Top with the kimchi and scallions.
  • Preheat a heavy bottomed pan over medium high heat.
  • Assemble the two halves and cook until the underside is golden brown.
  • Flip and cook until golden brown and the cheese is melted.
  • Slice in half and serve immediately.