Gochujang Grilled Cheese
['2 ounces grated Gruyère (about 6 tablespoons)', '2 ounces grated white cheddar (about 6 tablespoons)', '1 ounce 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 Dukes)", 1 tablespoon chopped red onion', '2 slices pancetta (about 1 ounce)', '4 slices good-quality crusty Italian bread, such as ciabatta', '"2 tablespoons mayonnaise (preferably Dukes)", 2 small pickled okra, thinly sliced', '1/2 cup fresh bean sprouts', '2 tablespoons olive oil', '2 tablespoons unsalted butter']
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.
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