Gochujang Grilled Cheese
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Parsley (coarsely chopped fresh)2 tbsps
Mayonnaise (preferably duke's)1 tbsp
Red Onion (chopped)2 small
Okra (pickled, thinly sliced)1 cup
Bean Sprouts (fresh)2 tbsps
Olive Oil2 tbsps
Unsalted ButterDirections:
1
Make the cheese spread: Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined
2
Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined
3
Assemble the sandwiches: Heat a large cast-iron or non-stick skillet over medium-high
4
Fry pancetta until crispy and fat has rendered, 3-5 minutes per side
5
Wipe out skillet and reserve for sandwiches
6
Spread 1 side of each slice of bread with 2 Tbsp
7
Mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese)
8
Flip 2 slices over so mayo side is face down
9
Divide cheese spread between these 2 slices
10
Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich
11
Heat reserved skillet over medium-high
12
Combine oil and butter, stir until butter is melted, and immediately add sandwiches
13
Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side
14
Cut sandwiches in half and serve immediately
15
Heat a large cast-iron or non-stick skillet over medium-high
16
Fry pancetta until crispy and fat has rendered, 3-5 minutes per side
17
Wipe out skillet and reserve for sandwiches
18
Spread 1 side of each slice of bread with 2 Tbsp
19
Mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese)
20
Flip 2 slices over so mayo side is face down
21
Divide cheese spread between these 2 slices
22
Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich
23
Heat reserved skillet over medium-high
24
Combine oil and butter, stir until butter is melted, and immediately add sandwiches
25
Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side
26
Cut sandwiches in half and serve immediately
27
Do Ahead Cheese spread can be made up to 3 days in advance and refrigerated
28
Cheese spread can be made up to 3 days in advance and refrigerated