Kimchi Grilled Cheese Sandos
with Sweet Potato Wedges, Sesame-Soy Ketchup & Smashed Cucumber Salad
- Sesame
- Eggs
- Soy
- Wheat
- Fish
- Milk
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.
Ingredients
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: Soy, Wheat, Fish)
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
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potatoes into 1⁄2-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.
• 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 1⁄2 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 1⁄4 tsp sesame oil (1⁄2 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, especially the gochujang aioli and kimchi combo. Some found it too mild; consider adding extra spice 🌶️.
- Ease of prep: Instructions were mostly clear, though a few were unsure which side of bread to cook first. Air frying sweet potatoes can make them crispier.
- Suggestions: Try adding mild cheddar alongside mozzarella for more flavor. Consider peeling sweet potatoes for a less chewy texture.
- Portions: Some wanted more kimchi in the sandwiches. Adding an extra pack or using a fuller brand could improve the dish.
- Sides: The cucumber salad was divisive; many loved it, while others found it unnecessary. Some suggested a leafy salad instead.
