Loaded Grilled Cheese

May 21, 2020


  • 2 slices of sourdough bread
  • 1/4 cup gruyere cheese
  • 1/4 cheddar cheese
  • 2 tbsp Kewpie mayo
  • 2 tbsp Kerrygold butter, softened
  • 1/2 cup kimchi
  • 2 eggs
  • pinch of salt
  • fried garlic chips
  • finely chopped green onion
  • toasted sesame seeds


Shred 1/4 cup gruyere cheese & 1/4 cheddar cheese and give it a quick mix.

Butter up one side of your 2 slices of sourdough bread with 1 tbsp Kerrygold butter on each slice. Leave the other side alone for now, you'll mayo it up when it's in the pan.

Place your bread, butter side down on a non-stick skillet or a cast iron pan. Yes, you're starting with a cold pan. Turn the heat to low or medium low. Mayo up the non-buttered side with 1 tbsp Kewpie mayo each. When your pan comes up to a heat, about 4-5 minutes depending on your stove, flip the bread. The buttered side should be slightly golden brown.

Add your cheese mixture to each of your slices. Let it cook for 5-7 minutes or until the cheese is mostly melted. Top with 1/4 cup kimchi on each slice.

When the bottom of your bread is golden brown, about 1-2 minutes after adding kimchi, remove your slices from the pan and plate them up.

Cook 2 eggs, sunny side up, about 1-2 minutes since your pan is still hot. Give them a small pinch of salt.

Carefully place you sunny eggs on top of your cheesy kimchi toast.

Top with a sprinkle of fried garlic chips, finely chopped green onion, & toasted sesame seeds.