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Apple & Cheddar Grilled Cheese
with Carrot & Pickled Pepper Salad
35 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
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Calories690 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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