Apple & Cheddar Grilled Cheese with Carrot & Pickled Pepper Salad
Customer Favorite

Apple & Cheddar Grilled Cheese

with Carrot & Pickled Pepper Salad

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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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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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!