Sunnys Simple Gochujang Grilled Cheese Sandwich Recipes

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.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess flour. In a small bowl, combine the mustard with a splash of water to loosen. Brush the mustard over the entire top of the pastry.
• In a small bowl, stir together the cheese, thyme and a few grinds of black pepper. Sprinkle the entire sheet of pastry with the cheese mixture. Gently roll the top of the pastry again to lightly embed the topping into the pastry. Cut into 2-inch squares and pinch one set of opposite corners together on each square or leave flat. Place on the prepared baking sheet.
• Bake until the squares are puffed and golden brown, 10 to 14 minutes. Serve warm or at room temperature.

Steps:

• Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

Steps:

• Heat the oven to 350 degrees F.
• In a small bowl, drizzle the tomatoes with oil and season with salt and pepper, to taste. Line a baking sheet with parchment paper and put a cooling rack on top. Arrange the tomato slices on the rack. Roast until the tomatoes begin to caramelize on the edges, 20 to 25 minutes. Remove and let cool, then gently chop.
• Pile the cilantro, onion, lime zest and a pinch of salt together on a cutting board. Chop vigorously until finely minced and combined. Mix in the chopped tomatoes.
• On a griddle or a saute pan large enough to fit the sandwiches, add half of the butter on medium- high heat. Build the sandwiches directly on the grill by putting 1 slice of bread on the pan, making sure the bread gets moistened with the butter. Top with a slice of cheese, evenly sprinkle with 1 tablespoon of the onion-tomato mixture, a second slice of cheese and then top with another piece of bread. Repeat for the rest of the sandwiches, gently pressing down each sandwich with a spatula. After the cheese begins to melt a bit, check the bottom of the sandwich for color and if golden brown, gently flip. Add the other half of the butter around the edges and gently press each sandwich while toasting the second side. Remove when the bottom reveals a golden brown color and the cheese is melted, about 4 minutes. Arrange on serving plates and serve.

Steps:

• Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Steps:

• Toast the 2 slices of bread.
• Butter one side of one piece of toast, then on the other slice spread with mayonnaise (use any amount of butter and mayo desired).
• Place 1 slice of cheese over either the buttererd side or the mayo side.
• Heat about 1-2 tablespoon butter into a skillet over medium heat.
• Break eggs into the skillet, then season with salt and black pepper to taste.
• Cover the skillet and cook eggs until cooked but leave the yolk semi-soft.
• Place the cooked egg/s over the cheese on the bread and top with the remaining slice of toast.