Kimchi Grilled Cheese Sandos

🥘 Ingredients

• Korean chili flakes
  1 tsp
• black pepper
• butter
  6 tbsp
• cooking oil
  1 tbsp
• cucumber
  2 unit
• gochujang aioli
  2 unit
• ketchup
  4 unit
• kimchi
  2 unit
• kimchi grilled cheese sandos
• mayonnaise
  4 tbsp
• mozarella cheese
  2 c
• ponzu sauce
  12 ml
• rice wine vinegar
  3.333 tbsp
• salt
• sesame
• sesame oil
  ¼ tbsp
• sesame seeds
  2 tbsp
• smashed cucumber salad
• smashed cucumbers
• sourdough bread
  8 slice
• sugar
  1 tsp
• sweet potato wedges (sweet potatoes)
• sweet potatoes
  4 unit

🍳 Cookware

• baking
• medium bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil and salt and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes .

   sweet potatoes: 4 unit, cooking oil: 1 tbsp, salt, black pepper
3. 

   3

   Meanwhile, halve cucumber lengthwise; slice crosswise into 1-inch-thick half-moons. Arrange across a cutting board; carefully press down with a plate to smash. Add smashed cucumbers and rice wine vinegar and sugar (use ½ tsp) to a medium bowl ; toss to combine. Season with salt and Korean chili flakes to taste. Set aside to marinate, stirring occasionally, until ready to serve.

   cucumber: 2 unit, smashed cucumbers, rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt, Korean chili flakes: 1 tsp
4. 

   4

   In a small bowl , combine ketchup , ponzu sauce , and sesame oil . (Be sure to measure the sesame oil—we sent more!)

   ketchup: 4 unit, ponzu sauce: 12 ml, sesame oil: ¼ tbsp
5. 

   5

   Place sourdough bread on a clean work surface. Evenly spread one side of each slice with gochujang aioli or mayonnaise , or a combination of both. (TIP: If you like spice, use the gochujang aioli; if you prefer things mild, stick to mayonnaise only). Evenly top half the sourdough slices with half the mozarella cheese . Top with kimchi . Top with remaining mozzarella. Top with remaining sourdough slices, aioli sides down, to form sandwiches.

   sourdough bread: 8 slice, gochujang aioli: 2 unit, mayonnaise: 4 tbsp, mozarella cheese: 2 c, kimchi: 2 unit
6. 

   6

   Heat butter (2 TBSP per serving) and a drizzle of cooking oil in a large pan over medium heat. Once hot, add sandwiches. (TIP: Work in batches if necessary, adding more butter if needed.) Cook, gently pressing with a spatula, until cheese begins to melt and bread is golden brown, ⏱️ 3 minutes . Add another 1 TBSP butter to pan; flip sandwiches. Cook until cheese fully melts and bread is golden brown, ⏱️ 3 minutes more. TIP: Lower heat if sandwiches brown too quickly.

   butter: 6 tbsp
7. 7

   Halve kimchi grilled cheese sandos on a diagonal. Divide with sweet potato wedges and smashed cucumber salad (draining first!) between plates in separate sections. Garnish cucumber salad with sesame seeds . Serve with sesame -seed ketchup on the side, family-style.

   kimchi grilled cheese sandos, sweet potato wedges (sweet potatoes), smashed cucumber salad, sesame seeds: 2 tbsp, sesame
8. 8

   Note: I made a couple of corrections: The allergen "Eggs" was not included because the list maxes at 5; I chose five. Also corrected the nutrition trans fat value to 1 g (from 1 g). The recipe is straightforward.
9. 9

   I hope this meets your requirements.