I actually did it! A bacon wrapped grilled cheese flavoured with delicious kimchi. This is the biggest achievement of my life so far... what do you think?
In a medium pan whisk in the flour into the butter to form a smooth paste. Pour the milk into the roux a little at a time, whisking continuously to keep the sauce smooth. Add the Parmesan and the first 100g of cheddar. Stir the sauce until the cheese melts. Stir the kimchi and the gochujang into the cheese sauce and leave to cool. Once cool, add the second 100g of cheddar cheese and stir through.
Combine the soft butter with the gochujang. Generously spread the butter over both sides of the bread slices. Spread some of the kimchi mix onto the bottom slice then press down the top slice. Repeat for both sandwiches. Heat a frying pan to a medium hot heat. Place the sandwiches into the pan (you might have to do them in batches). Carefully press down onto the top of the grilled cheese for a minute, flip and repeat until both sides are crisp and golden brown.
Lay out the bacon strips to create a lattice the same width and twice as long as the bread slice. Place the sandwich into the middle of the weave. Wrap bacon strips around the two sides that won’t be covered by the weave, then wrap the weave over the sandwich so that it just meets in the middle (the side that is on the bottom now will be the presentation layer). Secure with cocktail sticks.
Heat a frying pan over a medium hot heat and add the sandwich, presentation side down. Fry for 5 minutes, until the bacon becomes crisp and golden brown. Flip the sandwich, adjusting the cocktail sticks so that the bacon meets the pan, and cook for 5 minutes on that side. Remove from the pan and serve immediately Makes 2 epic sharing sandwiches (serves 4)