GF Vegan Jackfruit Kimchi Grilled Cheese Sandwich

January 29, 2021
If you are cooking for only yourself, I assume you might be like me and can't make a portion that fits for one serving, so you'll end up with lots of leftovers. But don't worry, those are perfect for creating fantastic new dishes, just like this grilled sandwich with leftover jackfruit and kimchi.

There’s two types of vegan cheese in these sandwiches making them extra delicious. Get a good even crisp on the bread so every bite has that crunchy cheesy good feeling we are all looking for!

You can use different kind of cheese such as vegan cheddar or add some extra greens like arugula for a more picante taste.

The garlic aioli in the recipe is totally optional for the sandwich, but you could easily put vegan mayonnaise on the sandwiches as well and that would be tasty too! I always make much more of the aioli and I love to dip my sandwiches in it, just so good!
a hand holding kimchi grilled cheese

GF Vegan Jackfruit Kimchi Grilled Cheese Sandwich

Recipe Type: Sandwiches
utensils YIELDS 2
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  • 4 tbs vegan creamer or plain vegan yogurt
  • 1 ts garlic powder
  • 1 ts lemon juice
  • 1/4 ts salt
  • 1/2 cup vegan mozzarella shreds
  • 1/2 cup vegan truffle cheese shreds
  • 1 cup leftover seasoned jackfruit
  • 4 pieces gluten free multi grain bread
  • to spread on breads vegan butter or margarine
  • 1/2 cup rough chopped vegan friendly kimchi
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For the garlic aiol:

1. Combine vegan creamer, garlic powder, salt and lemon juice in a bowl or jar until well combined. Refrigerate until ready to use.

To prepare the sandwiches:

2. Heat a large non-stick or cast iron pan over medium-low heat.

3. Butter one side of each slice of bread. On the other side of each slice spread the garlic aioli.

4. I like to assemble the sandwiches in the pan to prevent too much spillage when transferring it from the cutting board into the pan.

5. Lay 1 slice of bread, butter side down, in the pan.

6. Add the cheese shreds so it covers the entire surface. Top with half of the kimchi and the jackfruit. Sprinkle more cheese shreds on top, but less than the first portion you put down. Top with the other slice of bread, butter side up.

7. Place a lid over the pan and reduce heat to low.

8. You’ll cook it on the first side for about 6 minutes.  Have the heat low so that it cooks slowly, melting the cheese and warming the entire middle of the sandwich but not burning the outside of the bread.

9. Flip the sandwich using a large flat spatula, cover with the lid, and cook the other side for about 4 to 5 minutes or until nice and golden brown.

10. Remove the sandwich to a cutting board and let it rest before slicing in half.

11. Assemble and cook the other sandwich.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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