Vietnamese Loaded Grilled Cheese with Lemongrass Pork
This Vietnamese-inspired grilled cheese is loaded with savory lemongrass-marinated pork, tangy pickled vegetables, and creamy cheese, all packed between crispy buttered bread. It's a twist on comfort food that's perfect for winter and can be prepped ahead for quick assembly.
Ingredients
- 1 pound boneless pork shoulder, thinly sliced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 3 tablespoons sugar
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 cup rice vinegar
- 1 tablespoon sugar for pickling
- 1 tablespoon salt
- 1 cup julienned carrots
- 1 cup julienned daikon radish
- 8 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 8 ounces Gruyère cheese, sliced
- Fresh cilantro leaves, for serving
Method
- In a bowl, mix fish sauce, soy sauce, sugar, lemongrass, garlic, and black pepper. Add the sliced pork and let it marinate for at least 30 minutes.
- While the pork marinates, combine rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, then pour over the carrots and daikon in a heatproof bowl. Let it sit for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook the marinated pork until browned and cooked through, about 8 minutes. Set aside.
- Butter one side of each bread slice. Place slices buttered-side down on a work surface.
- Layer cheese slices, cooked pork, and pickled vegetables on four slices of bread. Top with remaining bread slices, buttered-side up.
- Preheat a skillet over medium heat. Grill the sandwiches until the bread is golden and the cheese is melted, about 4 minutes per side.
- Serve hot, garnished with fresh cilantro.