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Korea Fall Grilled Cheese with Sweet Potato, Arugula and Apple

This Little Goat went to Korea
This Little Goat went to Korea

yields

4 servings

time

35 minutes

active time

15 minutes

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 

 

instructions

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!

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