New Mexico Cheese Guild founder Lissa Knudsen’s take on a classic grilled cheese sandwich features kimchi from MiYoung’s Farm in Albuquerque, which can be found at the Santa Fe Farmers’ Market and in Albuquerque at Tiny Grocer, the Downtown Growers’ Market, and the Rail Yards Market.

  • 1 tablespoon softened salted butter, divided
  • 4 slices Canyon Bakehouse gluten-free bread
  • 8 ounces Comté, grated
  • ¼ cup (heaping) MiYoung’s Farm kimchi, drained
  • 1 green onion, thinly sliced

Serves 2

1. Heat a heavy-bottomed pan or griddle over medium heat.

2. Butter one side of each slice of bread and place them on a plate or cutting board butter-side down. Pile a quarter of grated cheese onto 2 slices of bread. For each sandwich, place half of the drained kimchi on top of cheese. Top kimchi with the rest of the cheese. Sprinkle green onion on top of cheese and top with the other slice of buttered bread, butter side up.

3. Place the sandwiches in the hot pan and cover with a domed lid or heat-proof bowl. Grill on one side for approximately 3 minutes. When the bread is golden brown, flip the sandwiches and grill the other side for another 3 minutes covered. Serve sandwiches with garlicky tomato soup, dunking encouraged (see recipe below).

This recipe originally appeared in “A Slice of Mañana” by Sarah Mock.