Kimchi Grilled Cheese Sandos

• 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.

• 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!) 

• 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. 

• 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.