Fancy Grilled Cheese Sandwich

Recipe Image

Total Time:    25 minutes

Nutritional per serving
Calories: 324 kcal
Fat: 22 g
Protein: 19 g
Carbohydrates: 14 g

Who said a Grilled Cheese Sandwich can’t be healthy? This one is a bit trickier than your average Croque-monsieur but the end result is well worth it. And at just over 300 kcal per serving, it fits nicely into any healthy eater’s lunch box.

Ingredients

Makes 2 servings (sandwiches)

For the cheese spread

  • 50g grated Gruyère (about 6 tablespoons)
  • 50g grated white cheddar (about 6 tablespoons)
  • 25g 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

For the sandwiches assembly

  • 2 slices pancetta (about 50g)
  • 4 slices good-quality crusty Italian bread, such as ciabatta (ideally wholewheat bread)
  • 2 tablespoons light mayonnaise
  • 2 small pickled okra, thinly sliced
  • 50g fresh bean sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Directions

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:

  1. Heat a large cast-iron or non-stick skillet over medium-high.
  2. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side.
  3. Wipe out skillet and reserve for sandwiches.
  4. 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).
  5. Flip 2 slices over so mayo side is face down.
  6. 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.
  7. Heat reserved skillet over medium-high.
  8. Combine oil and butter, stir until butter is melted, and immediately add sandwiches.
  9. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3–5 minutes per side.
  10. Cut sandwiches in half and serve immediately.

Recipe and photo courtesy of Epicurious 

Tips & Alternatives

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

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