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Kimchi and Avocado Grilled Cheese Sandwich
5 from 11 votes
Servings: 2
Author: Lisa Lin

Kimchi and Avocado Grilled Cheese Sandwich

This kimchi and avocado grilled cheese sandwich is a quick and delicious weeknight meal. The richness of the cheddar cheese and mashed avocado balances nicely with the tangy and spicy flavors of kimchi.
Prep Time7 mins
Cook Time8 mins
Total Time15 mins


  • 4 slices of sandwich bread
  • 2 1/2 tablespoons butter at room temperature (see note 1)
  • 2/3 cup shredded extra sharp white cheddar cheese (see note 2)
  • 1/2 cup kimchi, chopped
  • 3 tablespoons chopped scallions
  • 1 tablespoon gochujang
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon sesame oil
  • 1 large avocado
  • 1 1/2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt


  • Spread a thin layer of butter over one side of each slice of bread.
  • Turn 2 slices of bread over so that the buttered side is facing down. Divide the shredded cheese between these slices of bread.
  • In a small bowl, mix the chopped kimchi, scallions, gochujang, honey, and sesame oil.
  • In another bowl, mash the avocado. Mix in the lime juice, garlic powder, and salt.
  • Divide the kimchi over the slices of bread that are topped with cheese. 
  • Heat a large skillet over medium heat. You may need to adjust the heat higher or lower depending on your stove. Carefully place the 2 prepared slices of bread with cheese and kimchi into the skillet. Cover the skillet and cook until the cheese is melted, about 3 to 4 minutes (see note 3). 
  • Carefully divide the mashed avocado over the remaining slices of bread (see note 4). Don’t worry too much about having to spread the avocado all the way to the edges. The mash spreads out when you flip the sandwich over. 
  • Top both sandwiches with the remaining slices of bread, avocado side down and buttered side up. Gently press down on the top slices of bread to adhere the bread to the rest of the sandwich. Using a large spatula, carefully flip both sandwiches over and cook the other side until the bread is toasted, another 2 to 3 minutes, uncovered. Transfer the sandwiches to a plate and serve immediately.


  1. You want the butter at room temperature so that it is easy to spread on the slices of bread. Alternatively, you can melt the butter in the skillet before you place the bread on top. I also like using olive oil (instead of butter) to make grilled cheese sandwiches. Just heat the oil in the skillet and place the sandwiches on top. 
  2. I find that 1/3 cup of shredded cheese is enough for each sandwich. Feel free to add more or less if you like.
  3. Covering the pan allows the cheese to melt faster. When I first tested the recipe, I forgot about this trick and my bread was burnt by the time the cheese melted. Don’t make the same mistake I did.
  4. I like adding the avocado after the cheese has melted because the avocado mash stays vibrant green.


Serving: 1sandwich | Calories: 214kcal | Carbohydrates: 41.3g | Protein: 21g | Fat: 38.9g | Saturated Fat: 17.7g | Cholesterol: 76mg | Sodium: 1230mg | Fiber: 9.7g | Sugar: 8.6g
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