Total Time: 25 minutes
|Nutritional per serving|
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.
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
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 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.
Recipe and photo courtesy of Epicurious
Tips & Alternatives
Cheese spread can be made up to 3 days in advance and refrigerated.