Gochujang Grilled Cheese

Ingredients for Gochujang Grilled Cheese

• 60g grated Gruyère (about 6 tablespoons )

• 60g grated white cheddar (about 6 tablespoons )

• 30g grated fontina cheese (about 3 tablespoons )

• 2 garlic cloves, finely grated

• 2 tablespoons coarsely chopped fresh parsley

• 2 tablespoons gochujang (Korean hot pepper paste)

• 2 tablespoons mayonnaise (preferably Duke's)

• 1 tablespoon chopped red onion

• 2 slices pancetta (about 30g )

• 4 slices good-quality crusty Italian bread, such as ciabatta

• 2 tablespoons mayonnaise (preferably Duke's)

• 2 small pickled okra, thinly sliced

• 1/2 cup fresh bean sprouts

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

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

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.

Spread 1 side of each slice of bread with 2 tablespoons 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.