GCDC, ­a grilled cheese-centric restaurant run by a local father-son duo, opens Friday with a lunch menu of signature sandwiches like this Korean-inspired one. (At night, the menu shifts to cheese plates.)

GCDC sources its bread (available in white, wheat and rye blend) from D.C.-based Lyon Bakery. A gluten-free version is made locally by Goldilocks Goodies.

Roast Beef
Chunks of tender roast beef are prepared Korean-style (marinated in bulgogi sauce) and topped with GCDC’s “secret” spicy sauce.

The sandwich features a three-cheese blend of Tillamook cheddar, Barber’s cheddar and classic American for a creamy consistency.

The sandwich’s name is a nod to Korean-style fermented cabbage. Prepared by Number 1 Sons in Arlington, the kimchee is tangy and salty.