ingredients
- 1/2 red onion, thinly sliced
- 1/4 cup + 2 tbsp mayonnaise, divided
- 2 tbsp this little goat went to korea
- 1 large (or 2 small) sweet potatoes, peeled and cut into 1/4-inch thick rounds
- 8 slices thick-cut italian bread (or any bread of your choice!)
- 8 slices white cheddar cheese (or any cheese of your choice!)
- 1 small granny smith apple, thinly sliced
- 1 cup arugula
- 2 tbsp butter
Directions
- Preheat oven to 400 degrees.
- Place the onion slices in a small bowl of ice-cold water. Let sit while you prepare the rest of your ingredients (this will help remove some of the bitter flavor from the onions).
- Toss sweet potatoes with a drizzle of olive oil and a pinch of kosher salt. Place on a baking sheet and roast, flipping halfway through, until tender, about 20-25 minutes.
- In a small bowl, whisk ¼ cup mayonnaise with the Korea sauce.
- Once the onions have been sitting for at least 10 minutes, drain and pat to dry. Liberally coat one side of each slice of bread with Korea-spiced mayo. Layer the cheese, apple, sweet potato, arugula and onions between 2 slices of bread and sandwich together.
- Spread the reserved 2 Tbsp mayonnaise on the outside of the sandwiches (this will help your grilled cheese get nice and crispy!).
- Heat a large skillet over medium heat and add the butter. Once the butter has melted, place the sandwiches (working one at a time, if necessary), mayo side down, into the pan. Press down on the sandwiches with a spatula and grill until golden brown on the bottom side, about 3-5 minutes.
- Flip over and continue cooking until well-browned on both sides and the cheese has melted, about 3 minutes more. Slice and serve immediately, with any extra Korea-spiced mayo for dipping!