Gochujang Grilled Cheeze

Gochujang Grilled Cheeze

by Mueller Market Chef Julia

MARKET Ingredients: 

• Gochujang ‘cream cheeze’ (@peacecheese_)

• Tomatoes, thinly sliced (@b5farm)

• Green onions, thinly sliced (@bouldinfoodforest)

• Spicy salad microgreens (@bouldinfoodforest)

• Sourdough sandwich bread (@TexasFrenchBread)

Directions:

1. Heat a large skillet over low heat and add a drizzle of olive oil. Add the sliced green onions and cook until lightly browned and crisp, about 2–3 minutes.

2. While the onions are cooking, place the sliced tomatoes on a paper towel and gently pat dry to remove excess moisture. This helps prevent the sandwich from becoming soggy.

3. Spread about 2 tablespoons of gochujang cream cheeze evenly onto one side of each slice of sourdough bread.

4. Once the onions are lightly browned, place the bread in the skillet, cream cheese side facing up, directly over the onions. Toast for 4–5 minutes.

5. Top one slice with the drained tomato slices and a handful of spicy microgreens. Place the second slice on top, cream cheeze side down, to form the sandwich.

6. Continue cooking for 3–4 minutes, gently pressing the sandwich as needed, until the bread is golden and toasted.

7. Remove from the heat and let cool for 1–2 minutes. Slice and enjoy!