Yield: 3 sandwiches
- 1 cup Daiya Cheddar Style Shreds
- Wildbrine Thai Kimchi
- 6 slices of bread (I prefer fresh loaves; Whole Foods Quinoa Flax Bread shown below)
- Jarred jalapenos
- Fresh cilantro
- Vegan butter (Earth Balance buttery spread) or vegan mayonnaise (Earth Balance Mindful Mayo) See warning below.
Add the vegan cheddar cheese and kimchi into a food processor and process until it turns into a paste, about 30 seconds.
To make one sandwich, spread the kimchi-cheese mixture onto one side of one piece of bread.
Top with cilantro and jalapenos.
Top with the other slice of bread. Spread vegan butter or mayonnaise on the outside of the sandwich (on both pieces of bread). Then, wrap in aluminum foil. Warning: if using mayonnaise, the bread may adhere to the aluminum foil. It'll taste good, but may not look as great once you try to remove the foil from the bread.
Heat a cast iron pan to medium heat. Then, place the sandwich in the aluminum foil in the pan and put a can on top of it to use as a weight. Cook for 3 minutes. Flip and repeat.
Then, unwrap from aluminum foil and place the sandwich in the pan for about 30 seconds on each side, until browned, but not burnt. Repeat for other sandwiches.
Slice in half and serve immediately.