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

Apple & Cheddar Grilled Cheese

with Carrot & Pickled Pepper Salad

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
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tips & techniques
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!

Tips from Home Chefs

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!

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