a twist on a classic.

Looking for a quick and tasty dinner? You've come to the right place! When Joe and I are too lazy to whip up anything too labour intensive for dinner...grilled cheese is always an acceptable go-to. When Kraft Singles on Wonder Bread dipped in ketchup just won't do, we always look in our fridge for inspiration. We'll try anything! Brie with sliced pears, Oka and hot pepper jelly, a little pesto added to a classic...it's all good! 

A little visit to our Canadian-Korean friends the Jeung's this past summer inspired our latest creation. Not only do these two lovebird's create the most beautiful babies I've ever seen, they also create the most amazing Korean food I've ever tasted. Beef jjigae wrapped in sesame leaves with rice and hot pepper paste and this amazing seaweed salad...and the soup! Ahhh...I'm tempted to drop the 2 G's right now and fly to Seoul, just so they can cook for me again...and of course to get some snuggle time in with Miss Ara.

After this blissful experience, we were hooked on the umami flavour of Kimchi and headed to our local Korean food market to pick up a tub. At first we were a little unsure of how we were ever going to use up this rather large container of fermented cabbage, but after doing a bit of googling, discovered it was a pretty versatile condiment. Hence...the creation of the "So-Ko Melt" (South Korean Melt for those slightly puzzled). Joe was a little apprehensive at first, understandably so after the epic fail of my Kimchi quesadillas, but now requests these cheesy melts on a regular basis. 

 
So-Ko Melt
(Makes 1 Sandwich)

- (2) slices of bread of your choice
- enough sliced cheese to top two pieces of bread (I used white cheddar, but anything would work!)
- Kimchi
- (1/2) an avocado, sliced
- a handful of baby spinach


I like to prepare the sandwich in the pan before turning up the heat...it gives you a few extra minutes to perfect your sandwich without burning the bottom.

Butter one side of both slices of bread and lay one slice down in a frying pan, buttered side down. Top with half of the sliced cheese. Evenly layer as much Kimchi as you like on top of the cheese.

 

Slice avocado and layer on top of the Kimchi. Follow with a handful of spinach. Lastly, add another layer of cheese on top of the spinach and top with second slice of bread, buttered side up. I like to add this second layer of cheese so that the bread has something to stick too and the sandwich stays together better.

Turn on your stove to medium heat. Cook for a few minutes on each side, allowing the cheese to melt while keeping an eye not to burn the bottom. Squish down your sandwich using a spatula as you go to make sure it all melts together. Cut in half and serve. Enjoy!