There's nothing better than slicing into a crunchy grilled cheese sandwich. This ridiculously easy recipe features a spicy Korean Miso Sauce, two different kinds of cheese, and our killer homemade Gochujang Mayo. Sweet dreams are made of cheese...
Total Time
30min
4.9
8 Ratings
Author: SideChef
Servings:
2
Ingredients
•
2
Eggs
, separated
•
2
Tbsp
White Wine Vinegar
•
1/2
Tbsp
Dijon Mustard
•
1
Lemon
, juiced
•
2
cloves
Garlic
, minced, divided
•
1
Tbsp
Chung Jung One® Gochujang Korean Chili Sauce
•
2
cups
Sunflower Oil
•
to taste
Salt
•
1
cup
Shredded
Mozzarella Cheese
•
1
cup
Shredded
Cheddar Cheese
•
1
Tbsp
Chopped
Fresh Parsley
•
2
Tbsp
Chung Jung One® Spicy Miso Sauce
•
2
Tbsp
Thinly Sliced
Scallions
•
8
slices
Sourdough Bread
Cooking Instructions
1.
For the Gochujang Mayo, combine the yolks of the Eggs (2) and White Wine Vinegar (2 Tbsp) in a high speed blender and blend on high until combined.
2.
With the blender motor running, slowly add the Sunflower Oil (2 cups) using a jug, in a steady stream, until the mayonnaise emulsifies.
3.
Add the Dijon Mustard (1/2 Tbsp), the juice from Lemon (1), Garlic (1 clove), Salt (to taste), and Chung Jung One® Gochujang Korean Chili Sauce (1 Tbsp). Blend on high for a few seconds.
4.
Season to taste with salt if needed, then store covered in the refrigerator until needed.
5.
In a bowl, combine the Mozzarella Cheese (1 cup), Cheddar Cheese (1 cup), Fresh Parsley (1 Tbsp), and Garlic (1 clove).
6.
Add the Chung Jung One® Spicy Miso Sauce (2 Tbsp), 2 tablespoons of the Gochujang Aioli, and the Scallions (2 Tbsp).
7.
Mix altogether until well combined.
8.
Spread two slices of the Sourdough Bread (8 slices) with additional Gochujang Aioli and heat up a skillet over medium heat.
9.
Flip over one piece over and spread liberally with the cheese mixture.
10.
Sandwich the two pieces together with the remaining piece, making sure the aioli sides are on the outside.
11.
Pan-fry the sandwiches on either side, until outside is toasted and the cheese mixture has melted.
12.
Slice and serve immediately, while the cheese is still melty. Enjoy!
Author's Notes
This recipe will yield more mayo than you will need. Store the remainder in the fridge and use within a week.
Nutrition Per Serving
CALORIES
2871
FAT
242.3 g
PROTEIN
48.1 g
CARBS
111.7 g
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