SousChefSeries 2012

1 cup cabbage-based kimchi, with liquid

½ cup American cheese (preferably white), grated

½ cup sharp white cheddar cheese, grated

4 slices white sandwich bread

⅓ cup mayonnaise

1. To the bowl of a food processor, add the kimchi, American cheese and cheddar cheese. Process until the mixture is a thick paste, about 30 seconds.

2. On a cutting board, place the bread slices. Evenly spread the kimchi-cheese on two of the slices; set the remaining pieces of bread on top of the other pieces. Spread some mayonnaise over the top slice of each sandwich. Turn the sandwiches over and spread the remaining mayonnaise over the other side of the sandwiches. Wrap each sandwich in aluminum foil.

3. Heat a medium cast-iron skillet over high heat until hot, about 2 minutes. Reduce the heat to medium and place the foil-wrapped sandwiches in the pan. Set a weight on top of the sandwiches (a heavy-bottomed pot weighed down with a couple of cans of tomatoes or beans works well) and cook for 4 minutes. Remove the weight and use a metal spatula to turn the sandwiches over. Set the weight back on top and cook for another 4 minutes. Remove the weight from the sandwiches, unwrap, slice on a bias and serve.