Kimchi & Coconut Bacon Grilled Cheese
I love fermented foods. Kombucha, sauerkraut, kimchi- you get the gist. My most common grilled cheese to munch is with a bit of thousand island, grilled onions, and sauerkraut, kind of like a tempeh reuben without the tempeh. Something about the way those savory, salty favors mingle makes my mouth water and I can't get enough. In order to fulfill my latest craving but mix it up a bit, I came up with this humdinger. The sour, salty, crunchiness will leave you satisfied and is a fun way to add more probiotic foods to your lunch! They help with digestion, and I know many of us with food allergies suffer from tummy troubles- sometimes explained, sometimes not. Increasing the amount of fermented foods you eat can help your gut's pH and good bacteria increase, and can help you ingest food better. Anyway, try this one- I think you're gonna love it...and your tummy will too!
2 slices of crusty bread (we prefer sourdough)
about 1/4 cup vegan cheese
about 1/4 cup coconut bacon
kimchi (your amount will vary based on preference)
vegan butter or coconut oil, for frying
Heat a medium skillet over medium heat until warm. While heating, spread both slices of bread with your favorite vegan cheese (or top with slices. We used Blode kuh Sriracha Cheddar.) Sprinkle with coconut bacon, then assemble sandwich by placing the other slice of bread on top of the first. Spread both outer sides of bread with a thin layer of vegan butter or coconut oil, then place on the heated skillet. Fry until bread becomes golden and crispy, then flip and toast the other side. When sandwich is finished, remove from skillet and open it up. Layer kimchi inside, sprinkle with a bit more coconut bacon, and replace bread. Slice into two melty, crunchy halves and eat immediately. Enjoy!