Serve crispy, golden grilled cheese for a group without standing at the stove. This sheet-pan method lets the oven do the work while creating perfectly toasted bread and melty cheese. Stir-fried Mother-in-Law’s Spicy Kimchi adds a tangy, slightly sweet kick, while Muenster and cheddar melt into a rich filling. A layer of shredded Parmesan creates a crispy, chip-like crust.
Inspired by Ali Sagle's NY Times Sheet-Pan Grilled Cheese Recipe!
INGREDIENTS (serves 4)
For the kimchi filling:
- 2 cups Mother-in-Law’s Spicy Kimchi, chopped
- 2 teaspoons butter
- 1 teaspoon sugar
For the sandwiches:
- 8 slices sandwich bread
- 4–8 slices Muenster cheese
- ½ cup shredded cheddar cheese
- ½ cup shredded Parmesan cheese
- 3–4 tablespoons butter, melted
Optional garnish: sliced green onions or sesame seeds
DIRECTIONS
1. Preheat the oven.
Set the oven to 400°F.
2. Cook the kimchi.
In a skillet over medium heat, melt 2 teaspoons of butter. Add the chopped kimchi and sugar, and cook for 3–4 minutes until slightly caramelized. Set aside.
3. Prepare the sheet pan.
Pour the melted butter onto the sheet pan and spread it evenly so the bottom of the pan is lightly coated.
4. Assemble the sandwiches.
Place 4 slices of bread directly on the buttered pan.
Top with Muenster cheese, a sprinkle of shredded cheddar, and the stir-fried kimchi.
Close the sandwiches with the remaining slices of bread.
5. Bake the sandwiches.
Place the pan in the oven and bake for 7–9 minutes, until the bottoms are golden and the cheese begins to melt.
6. Add the crispy cheese layer.
Remove the pan and sprinkle shredded Parmesan on the empty side of the pan. Using a spatula, flip the sandwiches onto the Parmesan so the tops stick to the cheese.
7. Finish baking.
Return the pan to the oven and bake 5–7 minutes more, until the Parmesan forms a crispy golden crust.
8. Serve.
Let cool slightly, slice in half, and serve warm.
Recipe, videography, and photography by Gina Hanbi Kang