Streaky/belly bacon is preferred over back/Canadian
Directions:
Add the bacon strips to a cold pan before bringing the pan up to medium heat
Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time)
Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them
Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes)
Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese.
Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich
Press the sandwich with a weight or a spatula and cook until the cheese has completely melted
Remove from pan, cut in half diagonally, plate, and enjoy!
I like kimchi in recipes where a bit of pickle would already be welcome. The crisp texture and dual acidic and spicy flavors makes it fat’s best friend. Especially gooey cheese.
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