Kimchi grilled cheese
1/4 cup unsalted butter
4 slices of any bread (country-style or milk bread is best)
8 ounces cheese (goat or blue)
1/2 cup napa cabbage kimchi, coarsely chopped
Heat the griddle or a skillet over med-low heat.
Generously butter two slices of bread on one side and place them butter side down on the griddle/skillet.
Slather cheese on the unbuttered side.
Add kimchi on top of the cheese. Cook until the bottom of the bread is toasted golden brown.
Butter another two slices of bread on one side and place the unbuttered side of the slices on top of the kimchi.
Flip over the sandwich and grill on the other buttered side until golden brown.
Slice and serve hot. Try not to say "Oh, MY GOD!!" while you're chewing. Might cause unecessary choking.
Watch Your Morning
Daily at 6am ET on CTV and CTV News Channel
Game day Buffalo shrimp
By Matt Dean Pettit
Goat cheese chive cornbread
By Spencer Watts
Pulled hot wing chicken sandwiches with celery blue cheese slaw
By Mary Berg
Green goddess sandwiches
By Sara Lynn Cauchon
Bean and veggie kamut quesadillas
By Lianne Phillipson
Roasted vegetable lasagna with spinach ricotta and burrata
By Rodney Bowers