Gochujang Grilled Cheese

Ingredients

• •2 ounces grated Gruyère (about 6 tablespoons)
• •2 ounces grated white cheddar (about 6 tablespoons)
• •1 ounce grated fontina cheese (about 3 tablespoons)
• •2 cloves garlic cloves, finely grated
• •2 tablespoons coarsely chopped fresh parsley
• •2 tablespoons gochujang (Korean hot pepper paste)
• •2 tablespoons mayonnaise
• •2 slices pancetta (about 1 ounce)
• •4 slices good-quality crusty Italian bread, such as ciabatta
• •2 tablespoons mayonnaise
• •½ cup fresh bean sprouts
• •2 tablespoons olive oil
• •2 tablespoons unsalted butter

Cooking Instructions

1. 1.

   Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.

   5 min

2. 2.

   Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.

   10 min

3. 3.

   Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. 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.

   5 min

4. 4.

   Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3-5 minutes per side. Cut sandwiches in half and serve immediately.

   10 min

5. 5.

   Cheese spread can be made up to 3 days in advance and refrigerated.