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Apple & Cheddar Grilled Cheese Fill 1 Created with Sketch.

with Carrot & Pickled Pepper Salad

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Layers of whole grain Dijon mustard, crisp apple slices, and two kinds of cheese give these grilled cheese sandwiches their gourmet flair. To round out the dish, we’re serving a unique side of sweet sautéed carrots tossed with pickled peppers and marinated shallot.

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Prepare the ingredients & marinate the shallot:
1 Prepare the ingredients & marinate the shallot:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a medium bowl. Add the vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peppers. Thinly slice the Monterey Jack cheese. If necessary, cut the cheddar cheese into small pieces. Quarter and core the apple; thinly slice lengthwise.

Cook the carrots:
2 Cook the carrots:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat.

Dress the carrots:
3 Dress the carrots:

Add the cooked carrots and chopped peppers to the bowl of marinated shallot. Stir to combine; season with salt and pepper to taste. Wipe out the pan used to cook the carrots.

Assemble the sandwiches:
4 Assemble the sandwiches:

Assemble the sandwiches using the bread, mustard, cheeses, and as much of the sliced apple as you’d like (you may have extra apple); season the apple with salt and pepper.

Cook the sandwiches & serve your dish:
5 Cook the sandwiches & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt. Carefully cut in half. Serve the sandwiches with the dressed carrots. Garnish the carrots with the almonds. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & marinate the shallot:
1 Prepare the ingredients & marinate the shallot:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a medium bowl. Add the vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Stir to combine; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peppers. Thinly slice the Monterey Jack cheese. If necessary, cut the cheddar cheese into small pieces. Quarter and core the apple; thinly slice lengthwise.

2 Cook the carrots:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat.

Cook the carrots:
Dress the carrots:
3 Dress the carrots:

Add the cooked carrots and chopped peppers to the bowl of marinated shallot. Stir to combine; season with salt and pepper to taste. Wipe out the pan used to cook the carrots.

4 Assemble the sandwiches:

Assemble the sandwiches using the bread, mustard, cheeses, and as much of the sliced apple as you’d like (you may have extra apple); season the apple with salt and pepper.

Assemble the sandwiches:
Cook the sandwiches & serve your dish:
5 Cook the sandwiches & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt. Carefully cut in half. Serve the sandwiches with the dressed carrots. Garnish the carrots with the almonds. Enjoy!