Grown-Up Grilled Cheese with Pancetta, Four Cheeses & Gochujang

This Grown-Up Grilled Cheese combines crispy pancetta with a four-cheese blend (Fontina, Havarti, Gouda, and Parmesan) for a rich, flavorful twist. Korean chili sauce and cranberry-hot pepper jelly add a hint of spice and sweetness. Buttered sourdough slices are pan-toasted to golden perfection, making this a gourmet twist on a classic comfort food.

Recipe Information

Total Time:

Yield:

16 servings (¼ sandwich each)

Ingredients

12 slices thinly sliced pancetta

½ cup shredded Fontina cheese

½ cup shredded Havarti cheese

½ cup shredded Gouda cheese

½ cup shredded Parmesan cheese

4 tablespoons gochujang Korean chili sauce, divided

¼ cup cranberry-hot pepper jelly, divided

8 tablespoons unsalted Irish butter, softened; divided

8 (½-inch-thick) slices sourdough bread

Fresh basil, for garnish

Directions

In a large nonstick skillet, cook pancetta over medium heat for 8 to 10 minutes or until crisp, turning halfway through. Remove from skillet and place on paper towels.
In a medium bowl, combine Fontina, Harvarti, Gouda and Parmesan cheeses; set aside.
To assemble sandwiches, on 4 slices of bread, spread each with 1 tablespoon Korean chili sauce and 1 tablespoon jelly. Top each with ½ cup cheese mixture and 3 slices cooked pancetta. Cover with remaining bread slices. Spread 1 tablespoon softened butter on top of each sandwich.
Heat the large nonstick skillet over medium heat; reduce heat to medium-low. Place 2 sandwiches, buttered sides down, in skillet. Spread 1 tablespoon butter on top of each unbuttered top. Cook for 5 to 7 minutes or until golden and cheeses are melted, turning halfway through. Remove from skillet. Repeat with remaining butter and sandwiches. Cut each sandwich into fourths to serve. Garnish with basil, if desired.