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Gochujang Grilled Cheese

Gochujang Grilled Cheese with Peanut-Kale Salad

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In yet another brilliant twist on grilled cheese, we’re adding gochujang (a savory, spicy Korean chile paste). It melds with the melty Fontina and white Cheddar as the sandwiches toast in the pan. On the side, a crunchy and refreshing kale and green apple salad is tossed in our popular peanut vinaigrette.

  • Vegetarian
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 820
  • Protein 24g
  • Total Carb 77g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • peanut butter
    • 1 packet
    • peanut butter
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • Granny Smith apple
    • 1
    • Granny Smith apple
  • scallions
    • 3
    • scallions
  • gochujang
    • 1 tablespoon
    • gochujang
  • mayonnaise
    • 2 packets
    • mayonnaise
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • dark brown sugar
    • 1/2 tablespoon
    • dark brown sugar
  • sourdough bread
    • 4 slices
    • sourdough bread
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan
  • 10" medium heavy pan or large plate

Allergens

Soy, Peanuts, Egg, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Set peanut butter aside to soften at room temperature. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Slice off rounded sides of apple, discarding core, and thinly slice. Trim and discard scallion roots and thinly slice.

  2. Make gochujang sauce

    Make gochujang sauce

    Heat ½ tablespoon canola oil in a large nonstick pan over medium heat. When oil is shimmering, add scallions and cook, stirring, until softened, 3-4 minutes. Remove pan from heat. Transfer scallions to a small bowl, add gochujang and 1 packet mayonnaise, and stir to combine. Wipe pan clean and set aside for cooking sandwiches.

  3. Make peanut-kale salad

    Make peanut-kale salad

    In a large bowl, whisk together soy sauce, rice wine vinegar, brown sugar, peanut butter, 1½ tablespoons canola oil, ⅛ teaspoon salt, and pepper as desired. Add kale and apple to bowl with dressing and toss to coat. Set aside until ready to serve (don't worry about the salad getting soggy—sturdy kale will only get more tender and delicious the longer it soaks up the dressing).

  4. Assemble grilled cheese

    Assemble grilled cheese

    Place bread slices on a clean, dry surface. Spread remaining mayonnaise over 1 side of bread slices, then flip. Spread gochujang sauce over plain sides of 2 bread slices; top remaining bread slices with white Cheddar and Fontina. Add gochujang-topped bread slices to cheese-topped bread slices, mayonnaise-side up.

  5. Cook grilled cheese

    Cook grilled cheese

    Return pan from scallions to medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top to weight down and cook until bread is golden and cheese is melted, 3-4 minutes per side. Transfer to cutting board.

  6. Plate grilled cheese

    Plate grilled cheese

    Halve gochujang grilled cheese and divide between serving plates. Serve with peanut-kale salad. Enjoy with fellow cheese lovers!

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