|4 slices||sandwich bread|
|125 g||shredded mozzarella cheese|
|1 tsp||rice vinegar|
|200 g||mixed lettuce|
Set the kimchi in a fine sieve over a bowl and press to remove excess liquid, then roughly chop. Whisk the kimchi juice with rice vinegar and olive oil to make the salad dressing. Season to taste with salt and pepper and set aside.
Add some butter and olive oil to a frying pan over medium heat. Once melted, add two slices of bread to the pan and wiggle around a bit to ensure even coverage of the bread in the melted butter and olive oil. Top each slice with a quarter of the shredded mozzarella cheese.
Once the cheese has melted and the bread is golden, add half the chopped kimchi to one slice. Flip the other slice of bread onto the kimchi and press, toasted-side up. Let warm through, approx. 3 min., then remove and repeat to make two sandwiches.
Mix kimchi dressing once more, then add mixed lettuce and toss well to combine. Slice each grilled cheese in half and serve each sandwich with half the salad. Enjoy!