- 1 teaspoon kimchi juice (optional, for extra tang)
- Thinly sliced scallions (optional)
- Fresh cracked black pepper
Chop the kimchi into small pieces and gently squeeze out excess liquid so the sandwich stays crisp. Toss with scallions and a little black pepper.
Spread the Churn Anchovy & Lemon Butter evenly on the outside of both slices of bread — edge to edge for maximum golden crunch.
Place one slice butter-side down in a cold skillet. Add half the cheese, then the kimchi mixture, then the remaining cheese. Lightly drizzle the kimchi juice over the filling (optional but delicious). Top with the second slice, butter-side up.
Turn heat to medium-low. Cook 3–4 minutes until deeply golden. Press gently, flip, and cook another 3–4 minutes until the cheese is fully melted and the bread is crisp and caramelized.
Let sit 1 minute before cutting — this keeps the cheese perfectly gooey instead of spilling out.
