Kimchi Bacon Grilled Cheese with Gochujang Soup by Dansfoodforthought

Ingredients

• 4 slices sourdough bread
• 1 cup kimchi, chopped
• 4 slices bacon, cooked
• 1 cup cheddar cheese, shredded
• 2 tbsp butter
• 1 can tomato soup (15 oz)
• 1 tbsp gochujang

Instructions

1. Whisk the gochujang into the tomato soup in a small saucepan and simmer over medium heat for 5-7 minutes.
2. In a skillet, sauté the chopped kimchi for 3 minutes until slightly caramelized and excess liquid evaporates.
3. Butter one side of each bread slice.
4. Assemble sandwiches by layering cheese, cooked bacon, and sautéed kimchi between the bread, butter-side out
5. Grill the sandwiches in a skillet over medium heat for 3-4 minutes per side, until the bread is golden brown and cheese is melted.
6. Serve the hot sandwich alongside the warm gochujang tomato soup.