Okay, so I made this on a Tuesday when I had leftover kimchi in the fridge and zero motivation to actually cook. Ended up being one of the better things to come out of my toaster oven in a while. The kimchi goes a little jammy from the heat, the cheddar gets properly melty, and that sesame butter on the outside turns into this nutty, crackly crust that a plain butter grilled cheese can’t touch.
You do need to drain the kimchi first — I’ll say it in the instructions too, but it genuinely matters. I skipped it once and got a soggy middle. Not worth it. A couple paper towels and thirty seconds of pressing is all it takes. If you’re working with a good toaster oven baking sheet, you’ll get even browning on both sides without fighting the pan.
This is a two-sandwich recipe, which in my house means one per person or both for one person and no judgment at all. It’s fast — genuinely under 15 minutes start to finish — and it uses stuff most people already have around. The sesame oil in the butter is the thing I’d push back hardest on if you tried to skip it. Don’t. It’s the move.
If your toaster oven is on the older side and doesn’t hold heat super evenly, a small oven thermometer is worth keeping around. A lot of them run 25 degrees off and it explains a lot of uneven results. For this recipe, consistent heat is what gets you that uniform golden crust.
Toaster Oven Crispy Kimchi and Cheddar Grilled Cheese with Sesame Butter
A grilled cheese that's genuinely exciting — tangy kimchi, sharp cheddar, and a sesame butter exterior that goes deeply golden in the toaster oven. Ready in under 15 minutes.
Ingredients
Instructions
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Preheat your toaster oven to 425°F on the bake setting. If yours runs hot, 400°F is fine too.
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Mix the softened butter with the sesame oil, sesame seeds, soy sauce, and garlic powder in a small bowl until combined. It'll look a little glossy and smell amazing.
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Drain the kimchi really well — press it between a few paper towels. Extra liquid will make your bread soggy, and soggy grilled cheese is a sad thing.
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Spread the sesame butter generously on one side of each bread slice. This is the side that'll face the pan.
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Place two slices butter-side-down on a small toaster oven baking sheet or the toaster oven's included pan. Pile the cheddar evenly on both, then top with the drained kimchi. Lay the remaining bread slices on top, butter-side-up.
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Bake for 5 minutes, then carefully flip each sandwich using a spatula. Bake another 4-5 minutes until both sides are deep golden brown and the cheese has fully melted. Press down gently with the spatula in the last minute if you want it extra flat and crispy.
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Let them sit for one minute before cutting — the cheese sets up slightly and everything holds together better. Scatter scallions on top and serve immediately.
Notes
Draining the kimchi is non-negotiable. Wet kimchi steams the bread instead of letting it crisp. // Freshly shredded cheddar melts way better than the pre-shredded stuff, which has an anti-caking coating on it. // If you want more heat, stir a tiny bit of the kimchi brine into the butter mixture. // Sourdough is my strong preference here, but a sturdy white sandwich bread works too. Avoid anything too thin or it'll burn before the cheese melts. // Leftovers don't really work — this one's best eaten right off the pan.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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