Kimchi Grilled Cheese Sandwiches
with Charred Asparagus & Carrot Fries
View Full Nutrition Label
Get Recipes Delivered
- 3 carrots, peeled and cut into sticks
- 6 oz asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp vegan butter
- 4 slices sourdough bread
- 1 tbsp tuxedo sesame seeds
- 1.5 oz vegan shredded mozzarella
- 2.8 oz vegan cabbage kimchi, roughly chopped
- 1 tbsp gochujang
- 2 tsp agave
- 3 tsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add carrots, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Bake carrot fries until tender and browned in spots, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)
Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add asparagus and cook, undisturbed, until charred in places, 4 to 5 minutes. Add a pinch of salt and transfer charred asparagus to a plate. (4-serving meal: use 2 tsp vegetable oil) TIP: We will use this skillet again in a later step.
Spread butter on the sourdough bread slices, and sprinkle with sesame seeds. Flip over half of the bread slices and divide the mozzarella, kimchi, and charred asparagus between them. Close sandwiches with the remaining bread 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. (4-serving meal: use 2 tsp water)
Cut the kimchi grilled cheese sandwiches in half and serve with carrot fries. Drizzle with gochujang sauce. Enjoy!