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Apple & Cheddar Grilled Cheese Fill 1 Created with Sketch.

with Roasted Carrots & Pickled Peppers

  • Group Created with Sketch.
    Time
    25 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

This comfort food favorite gets a gourmet update thanks to slices of crisp apple and a layer of piquant whole grain mustard. For a vibrant side, tender roasted carrots are tossed with a combo of honey and tangy pickled peppers, then garnished with crunchy almonds for a bit of contrasting crunch.

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Prepare & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the carrots roast, thinly slice the cheese. Quarter, core, and thinly slice the apple. Roughly chop the peppers. In a medium bowl, combine the honey (kneading the packet before opening) and as much of the chopped peppers as you’d like, depending on how spicy you’d like the carrots to be. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Assemble the sandwiches:
3 Assemble the sandwiches:

While the carrots continue to roast, assemble the sandwiches using the bread, mustard, sliced cheese, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper. 

Cook the sandwiches:
4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with 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 and immediately season with salt. Carefully cut in half.

Dress the carrots & serve your dish:
5 Dress the carrots & serve your dish:

While the sandwiches cook, transfer the roasted carrots to the bowl of honey-pepper mixture. Toss to coat. Taste, then season with salt and pepper if desired. 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 & roast the carrots:
1 Prepare & roast the carrots:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the carrots roast, thinly slice the cheese. Quarter, core, and thinly slice the apple. Roughly chop the peppers. In a medium bowl, combine the honey (kneading the packet before opening) and as much of the chopped peppers as you’d like, depending on how spicy you’d like the carrots to be. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Prepare the remaining ingredients:
Assemble the sandwiches:
3 Assemble the sandwiches:

While the carrots continue to roast, assemble the sandwiches using the bread, mustard, sliced cheese, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper. 

4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with 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 and immediately season with salt. Carefully cut in half.

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

While the sandwiches cook, transfer the roasted carrots to the bowl of honey-pepper mixture. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the dressed carrots. Garnish the carrots with the almonds. Enjoy!