This irresistible kimchi chicken melt sandwich layers tender shredded chicken, tangy kimchi, and creamy mayonnaise beneath perfectly melted provolone and havarti cheese. Crisp, buttery bread holds it all together for a comforting yet bold flavor experience.
Why You’ll Love This Recipe
This sandwich delivers a delicious balance of creamy, cheesy richness and spicy, tangy lift from the kimchi. It’s incredibly quick to make, uses simple ingredients, and turns leftover chicken into a satisfying meal. The double cheese layer melts beautifully, creating a gooey center that pairs perfectly with the crisp toasted bread. Ideal for lunch, a light dinner, or a gourmet snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup shredded cooked chicken
2 tablespoons kimchi, chopped, or to taste
2 tablespoons mayonnaise
1 tablespoon softened butter
2 slices white bread
2 slices provolone cheese
2 slices havarti cheese
Directions
In a small bowl, combine the shredded cooked chicken, chopped kimchi, and mayonnaise until evenly mixed.
Preheat a small nonstick skillet over medium heat.
Spread 1/2 tablespoon of softened butter onto one side of one slice of bread.
Place the buttered side of the bread down into the warm skillet. Layer 1 slice of provolone cheese and 1 slice of havarti cheese on top.
Spoon the chicken–kimchi mixture over the cheese. Add the remaining slices of provolone and havarti.
Butter one side of the second bread slice with the remaining 1/2 tablespoon butter, then place it on top, buttered side facing up.
Cook for about 2 1/2 minutes per side, or until each side is golden and the cheeses have fully melted.
Swap white bread for sourdough or brioche for a richer flavor.
Add sliced green onions to the chicken mixture for freshness.
Use spicy kimchi for extra heat or mild kimchi for a softer flavor profile.
Replace havarti with mozzarella for a stretchier melt.
Add a thin layer of sautéed mushrooms for a savory boost.
Storage/Reheating
This sandwich is best enjoyed fresh, but you can store leftovers if needed:
Refrigerate: Wrap tightly and store for up to 1 day.
Reheat: Warm in a skillet over low heat for 3 to 4 minutes per side until the bread re-crisps and the cheese remelts. Avoid microwaving, as it will soften the bread.
FAQs
How spicy is this sandwich?
The spice level depends on the kimchi used. Mild kimchi yields a gentle tang, while spicy kimchi brings noticeable heat.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly and saves time.
Can I substitute the mayonnaise?
You can use Greek yogurt or a light mayo alternative, though the flavor will be slightly different.
What bread works best for this melt?
White bread crisps nicely, but sourdough, brioche, or multigrain also work very well.
Can I make this sandwich without butter?
Yes, you can lightly oil the skillet or use a nonstick spray, but butter gives the best browning and flavor.
Can I make the filling ahead of time?
Yes, mix the chicken, kimchi, and mayonnaise and refrigerate for up to 24 hours before assembling.
Is kimchi required?
Kimchi provides the signature flavor, but if you prefer something milder, you can use pickled vegetables.
Can I add extra vegetables?
Yes, thinly sliced cucumbers, cabbage, or green onions make excellent additions.
Does this sandwich freeze well?
Freezing is not recommended, as the texture of kimchi and mayonnaise changes after thawing.
What cheese can I substitute if I don’t have provolone or havarti?
Swiss, Monterey Jack, mozzarella, or mild cheddar can all work as melty alternatives.
Conclusion
This Kimchi Chicken Melt Sandwich transforms simple ingredients into a flavorful, comforting meal with minimal effort. The combination of creamy cheese, tangy kimchi, and tender chicken creates a satisfying and memorable melt that’s perfect for busy days or whenever cravings strike. Enjoy it fresh off the skillet for the best texture and taste.
A bold, cheesy grilled sandwich featuring tender shredded chicken, spicy kimchi, and creamy mayo, melted between provolone and havarti cheese on golden, buttery bread. A quick and satisfying fusion twist on the classic melt.
Ingredients
1/2 cup shredded cooked chicken
2 tablespoons kimchi, chopped
2 tablespoons mayonnaise
1 tablespoon softened butter
2 slices white bread
2 slices provolone cheese
2 slices havarti cheese
Instructions
In a small bowl, mix the shredded chicken, chopped kimchi, and mayonnaise until well combined.
Preheat a nonstick skillet over medium heat.
Butter one side of a slice of bread with 1/2 tablespoon of butter and place it buttered-side down in the skillet.
Layer 1 slice each of provolone and havarti cheese on the bread in the skillet.
Spoon the chicken–kimchi mixture over the cheese layers.
Add the remaining slices of provolone and havarti on top of the mixture.
Butter one side of the second bread slice with the remaining 1/2 tablespoon of butter and place it on top, buttered-side up.
Cook for about 2 1/2 minutes per side, or until the bread is golden and the cheese is fully melted.
Remove from skillet, slice, and serve hot.
Notes
Use spicy or mild kimchi depending on heat preference.
Rotisserie chicken works well as a shortcut.
Substitute Greek yogurt for mayo if preferred.
Try sourdough or brioche for different bread textures.
Best enjoyed fresh, but leftovers can be reheated in a skillet.
