GOCHUJANG GRILLED CHEESE
Provided by Edward Lee
Time 25m
Yield 2 sandwiches
Number Of Ingredients 15
Steps:
- 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 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.
- 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.
SUNNY'S SIMPLE GOCHUJANG GRILLED CHEESE SANDWICH
Provided by Sunny Anderson
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Spread the gochujang on one side of each of 2 slices of bread.
- Add 2 tablespoons butter to a large nonstick pan over medium-high heat. (If the butter begins to brown immediately, turn down the heat a bit.) Swirl the melting butter around the pan to coat. Add the 2 pieces of prepared bread to the pan, gochujang-side up. Move them around to absorb the melted butter. Layer 2 pieces of cheese on each slice and top each with the final 2 pieces of bread. Cook on one side until a peek at the underside reveals a golden brown crust, then carefully flip, adding the remaining 2 tablespoons butter to the pan and tucking it underneath the sandwiches. Cook until the other side is golden.
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