Grilled Cheese with Gochujang

This crunchy grilled cheese features three types of cheese, Gruyère, fontina, and white cheddar. Of course, the famous Korean sauce, gochujang, will bring all the flavours into this dish. This crimson paste is spicy, sweet, and salty. When it meets the melty cheese and tangy mayonnaise, you'll be in for a treat. The addition of okra, bean sprouts, and pancetta to this sandwich will make it nutritious and satisfying.

Cheese Spread:
2 oz Gruyère cheese, grated (about 6 Tbsp.)
2 oz white cheddar, grated (about 6 Tbsp.)
1 oz fontina cheese, grated (about 3 Tbsp.)
2 cloves garlic, finely grated
2 Tbsp. fresh parsley, coarsely chopped
2 Tbsp. gochujang (Korean hot pepper paste)
2 Tbsp. mayonnaise (preferably Duke's)
1 Tbsp. red onion, chopped

Sandwiches and Assembly:
2 slices pancetta (about 1 oz)
4 slices good-quality crusty Italian bread, such as ciabatta
2 Tbsp. mayonnaise (preferably Duke's)
2 small pickled okra, thinly sliced
½ cup fresh bean sprouts
2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter

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

Assemble the Sandwiches:
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 mayonnaise 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.

Make-Ahead: Cheese spread can be made up to 3 days in advance and refrigerated.

Makes 2 sandwiches.