This kimchi chicken melt sandwich feels a little extra—these flavors will bring your taste buds alive. I’ve doubled the cheese, using both provolone and havarti, and inside the melted cheese is a simple mixture of precooked shredded chicken, kimchi, and mayonnaise.
Ingredients
- cooked chicken: 0.5 cup (shredded)
- kimchi: 2 Tbsp (to taste)
- mayonnaise: 2 Tbsp
- butter: 1 Tbsp (softened)
- slices white bread: 2 piece
- slices provolone cheese: 2 piece
- slices havarti cheese: 2 piece
Metric Conversion
Stages of cooking
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In a small bowl combine shredded chicken, kimchi, and mayonnaise.
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Preheat a small skillet over medium heat. Spread ½ tablespoon butter on one side of a slice of bread. Place 1 slice bread butter-side-down in skillet; place 1 slice provolone and 1 slice Havarti cheese onto bread. Top with chicken mixture, then with remaining slice provolone and remaining Havarti. Butter second bread slice with remaining butter on one side and place butter-side-up on top of sandwich.
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Cook sandwich in skillet until bread is lightly browned and flip over, about 2 ½ minutes per side.
