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Kimchi Grilled Cheese Sandos
Kimchi Grilled Cheese Sandos

Kimchi Grilled Cheese Sandos

with Sweet Potato Wedges, Sesame-Soy Ketchup & Smashed Cucumber Salad

Ready to level up the beloved grilled cheese to grown-up status? Add spicy, tangy kimchi, melty mozzarella, and a spicy gochujang aioli to your sourdough slices for a total tastebud takeover! Round it out with roasted sweet potato wedges, a cool smashed cucumber salad showered with crackly sesame seeds, and a sesame-soy ketchup for dipping.

Tags:
Easy Prep
New
Spicy
Allergens:
Sesame
Eggs
Soy
Wheat
Fish
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Cucumber

2 unit

Ketchup

1 tablespoon

Sesame Oil

(Contains: Sesame)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Gochujang Aioli

(Contains: Eggs, Soy, Wheat)

1 unit

Kimchi

1 tablespoon

Sesame Seeds

(Contains: Sesame)

6 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

1 teaspoon

Korean Chili Flakes

5 teaspoon

Rice Wine Vinegar

4 slice

Sourdough Bread

(Contains: Soy, Wheat)

1 cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Sugar

Nutrition Values

/ per serving
Calories1060 kcal
Fat62 g
Saturated Fat22 g
Carbohydrate99 g
Sugar29 g
Dietary Fiber10 g
Protein25 g
Cholesterol120 mg
Sodium2520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Bowl
Small Bowl
Large Pan

Instructions

Prep & Roast Sweet Potatoes
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. • Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Make Cucumber Salad
2

• Meanwhile, halve cucumber lengthwise; slice crosswise into 1-inch-thick half-moons. Arrange cucumber pieces across a cutting board; carefully press down with a plate to smash. • Add smashed cucumbers, vinegar, and ½ tsp sugar (1 tsp for 4 servings) to a medium bowl; toss to combine. Season with salt and chili flakes to taste. • Set aside to marinate, stirring occasionally, until ready to serve.

Mix Sesame-Soy Ketchup
3

• In a small bowl, combine ketchup, ponzu, and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure the sesame oil—we sent more!) 

Assemble Grilled Cheese
4

• Place sourdough slices on a clean work surface. Evenly spread one side of each slice with gochujang aioli or mayonnaise, or a combination of both. TIP: If you like spice, use the gochujang aioli; if you prefer things mild, stick to mayonnaise only! • Evenly top half the sourdough slices with half the mozzarella. Top with kimchi and remaining mozzarella. Top with remaining sourdough slices, aioli or mayonnaise sides down, to form sandwiches. 

Cook Grilled Cheese
5

• Heat 2 TBSP butter (4 TBSP for 4 servings) and a drizzle of oil in a large pan over medium heat. Once hot, add sandwiches. (TIP: Work in batches if necessary, adding more butter if needed.) Cook, gently pressing down with a spatula, until cheese begins to melt and bread is golden brown, 2-4 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches. Cook until cheese fully melts and bread is golden brown, 2-4 minutes more. TIP: Lower heat if sandwiches begin to brown too quickly.

Finish & Serve
6

• Halve kimchi grilled cheese sandos on a diagonal. • Divide sandos, sweet potato wedges, and smashed cucumber salad (draining first!) between plates in separate sections. Garnish cucumber salad with sesame seeds. Serve with sesame-soy ketchup on the side for dipping. 

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