Kimchi Grilled Cheese Sandwiches
with Charred Asparagus & Carrot Fries
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- 3 carrots
- 6 oz asparagus
- 3 oz vegan cabbage kimchi
- 2 tbsp vegan butter
- 4 slices sourdough bread
- 1 tbsp tuxedo sesame seeds
- 1.5 oz vegan shredded mozzarella
- 1 tbsp gochujang
- 2 tsp agave
- 3 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Peel the carrots, slice into sticks, and place on a baking sheet. Add 2 tsp vegetable oil and a pinch of salt and pepper, and toss. Bake carrot fries until tender and browned in spots, 18 to 20 minutes.
Trim 1 inch off the bottom of the asparagus. Cut remaining stalks into 2 inch pieces. Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add chopped asparagus and cook, undisturbed, until charred in places, 4 to 5 minutes. Add a pinch of salt and transfer the charred asparagus to a plate. TIP: We will use this skillet again in a later step.
Roughly chop the kimchi. Spread butter on the sourdough bread slices, and sprinkle with sesame seeds. Flip over two slices of the buttered bread and divide the mozzarella, chopped kimchi, and charred asparagus between them. Close sandwiches with the remaining slices, with the buttered side facing up.
Heat the large nonstick skillet over medium heat. Add sandwiches and cook, occasionally pressing down with a spatula, until sandwiches are golden brown and the cheese has melted, 3 to 4 minutes per side. TIP: If the bread browns before the cheese has melted, lower the heat.
Add the gochujang, agave, and 1 tsp water to a small bowl, and mix the gochujang sauce.
Cut the kimchi grilled cheese sandwiches in half and serve with carrot fries. Drizzle with gochujang sauce. Enjoy!