If you’re reading this, we assume you’ve made a grilled cheese sandwich. But, there may be an unfortunate soul that hasn’t experienced the joy of melted cheese nestled between a couple of pieces of buttery, crispy bread that is so tempting you can’t resist biting into before it’s cooled down and the burn is worth it.

Ingredients

• Bread of your choice: Pick what you like whether it be white, wheat, sprouted grain, rye, sourdough (a personal favorite), etc. This is not rocket science, but if you’ve got something special to use, do it and Kimchenius will live up to it.

• Cheese: We’re torn here on a recommendation because we really like cheese of all sorts, really. From the standby American cheese slices, to goat cheese (Michelle’s favorite), cheddar, gouda, brie, swiss, manchego, mozzarella and everywhere between, it’s really up to your imagination and taste. They will all turn our excellent depending on your preference or get creative and mix them up. We didn’t mean to leave out good ‘ole Bleu, but can honestly say haven’t tried that, yet.

• Butter, oil or if you’re trying to be really good about your calorie intake, just toast it in the oven or toaster oven.

Preparation

1. Butter that bread, oil that pan or fire up that toaster oven (or broiler if that’s what you have or need to cook for a crowd).

2. Assemble your sandwiches with cheese(s), a healthy helping of Kimchenius and cook to desired crispiness and cheese ooziness.

3. One thing we do want to tell you on this one is that you may want to heat the Kimchenius up a little prior to putting on the grilled cheese (either a quick shot in the pan or microwave) just to take the out-of-the-fridge cool out and expedite your cheese melting.