Created by:

Suzanne LaPalm — Oakdale, MN

Take a trip to Korea without leaving your kitchen. This sweet and spicy sandwich features layers of Wisconsin cheese curds, spicy kimchi, sweet Italian sausage and nutty Swiss piled on multigrain bread.


Mix kimchi, ketchup and mayonnaise in small bowl to make a sauce; set aside. Halve Italian sausage link lengthwise and then halve crosswise to yield 4 sausage pieces, each with a flat side.

Heat cast iron skillet over medium-low heat. Spread 1 side of each bread slice with some of the butter. Place bread slices in hot skillet buttered-side-down and grill until bottoms are golden brown.

Remove from skillet; spread remaining butter on other side of each slice. Top browned side of 1 bread slice with cheddar cheese curds. Spread kimchi sauce over curds. Top with layer of Italian sausage and Swiss cheese slice. Top with second bread slice, browned-side-down.

With pan still on medium-low, place sandwich in pan, covered. Grill until bottom is golden and cheese begins to melt, about 5 minutes. Carefully flip sandwich; grill until bottom is golden and cheese is melted. Garnish with fennel fronds, if desired.


  • 1/2 cup napa cabbage kimchi, chopped
  • 1 1/2 tablespoons ketchup
  • 1 tablespoon mayonnaise
  • 1 sweet (mild) Italian sausage link, cooked whole
  • 2 slices multigrain sourdough bread
  • 1 1/2 tablespoons butter, softened
  • 1/3 cup Wisconsin Cheese Curds
  • 1 large slice Wisconsin Swiss cheese
  • Chopped fennel fronds, for garnish, optional
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