From: Chef Edward Lee, 610 Magnolia, Louisville, KY. Yield: 2 sandwiches.
4 slices good-quality crusty white bread
2 oz. Gruyere cheese, grated
2 oz. white Cheddar cheese, grated
1 oz. Fontina cheese, grated
2 cloves garlic, grated on a Microplane grater
2 Tbsp. parsley, roughly chopped
1 Tbsp. red onion, diced
1½ Tbsp. mayonnaise
2 Tbsp. gochujang Korean chili sauce
½ oz. pancetta (about 1 slice)
1 small pickled okra, thinly sliced
¼ cup fresh bean sprouts
1 Tbsp. olive oil
1 Tbsp. butter
Make a cheese spread by combining the three cheeses, garlic, parsley, red onion, mayonnaise and gochujang sauce in a bowl and mixing well.
Fry pancetta in a pan until it is crispy; set aside. Spread cheese mixture on each slice of bread, then top two slices of bread with pancetta, pickled okra and bean sprouts. Use remaining two slices of bread to close the sandwiches.
Heat olive oil and butter in a pan over medium heat. Meanwhile, spread an extra dab of mayonnaise on the outside of each slice of bread. Once butter melts, add sandwiches to pan, keeping a lid over pan at all times to properly melt the cheese. Toast sandwiches on both sides until golden brown. Cut sandwiches and serve immediately.
