Homemade garlic butter: Take ¼ cup of softened butter and combine it in a bowl with ½ tablespoon of minced garlic and ½ teaspoon of Italian seasoning. It’s that simple.
Take your garlic butter and spread on one side of both your sourdough slices.
Heat your skillet on low-medium heat and place one bread slice, butter side down, on the skillet.
Add 2 slices of provolone cheese, then add as many slices of Rotisserie Seasoned Turkey Breast as your heart desires… but probably not more than 10 slices. Then add kimchi on top of the turkey breast, followed by the remaining two slices of cheese.
Take the second slice of bread and place on top the cheese, with the butter side facing up. Place the lid of your skillet on top to help the cheese melt without burning the bread.
After a minute or so, check the bottom of the sandwich to make sure it’s a golden brown - if so, then flip the sandwich and continue cooking.
Once both sides are crispy and golden, and you may see some cheese oozing out of the side of the sandwich, you’re done! Turn off the heat and take the sandwich off the skillet.
Serve your grilled cheese as is, or with a steamy bowl of tomato soup.