Apple & Dijon Grilled Cheese Sandwiches with Romaine Salad

Apple & Dijon Grilled Cheese Sandwiches

with Romaine Salad

30 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

Tangy-sweet layers of grainy Dijon mustard and crisp apple slices give tonight’s grilled cheese sandwiches their gourmet flair. Sweet, slightly nutty Lamb Chopper cheese (a Gouda-style variety made from sheep’s milk) and Monterey Jack meld all the flavors of the sandwiches together. A refreshing side salad of apple, pecans, and romaine is dressed with a simple honey and shallot vinaigrette. (Chefs, covering your pan with foil as the sandwiches cook helps the cheeses melt faster.)

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the Lamb Chopper cheese (discarding any rind). Thinly slice the Monterey Jack cheese. Combine the cheeses. Cut the chives into 1-inch pieces. Quarter and core the apple; thinly slice lengthwise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a large bowl. Roughly chop the peppers. Cut off and discard the root end of the lettuce. Roughly chop the leaves.

Assemble the sandwiches:
2 Assemble the sandwiches:

Place the bread slices on a work surface. Divide the mustard among all 4 slices. Evenly top 2 of the slices with the cheeses, chives, and half the apple; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Cook the sandwiches:
3 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. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt.

Make the vinaigrette:
4 Make the vinaigrette:

While the sandwiches cook, add the vinegar, honey (kneading the packet before opening), and a drizzle of olive oil to the bowl of shallot. Season with salt and pepper. Whisk to thoroughly combine.

Make the salad:
5 Make the salad:

Just before serving, add the lettuce, pecans, peppers, and remaining apple to the bowl of vinaigrette. Season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Cut the cooked sandwiches in half on an angle. Divide the sandwiches and salad between 2 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the Lamb Chopper cheese (discarding any rind). Thinly slice the Monterey Jack cheese. Combine the cheeses. Cut the chives into 1-inch pieces. Quarter and core the apple; thinly slice lengthwise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a large bowl. Roughly chop the peppers. Cut off and discard the root end of the lettuce. Roughly chop the leaves.

2 Assemble the sandwiches:

Place the bread slices on a work surface. Divide the mustard among all 4 slices. Evenly top 2 of the slices with the cheeses, chives, and half the apple; season with salt and pepper. Complete the sandwiches with the remaining bread slices.

Assemble the sandwiches:
Cook the sandwiches:
3 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. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt.

4 Make the vinaigrette:

While the sandwiches cook, add the vinegar, honey (kneading the packet before opening), and a drizzle of olive oil to the bowl of shallot. Season with salt and pepper. Whisk to thoroughly combine.

Make the vinaigrette:
Make the salad:
5 Make the salad:

Just before serving, add the lettuce, pecans, peppers, and remaining apple to the bowl of vinaigrette. Season with salt and pepper. Toss to thoroughly combine; season with salt and pepper to taste.

6 Plate your dish:

Cut the cooked sandwiches in half on an angle. Divide the sandwiches and salad between 2 dishes. Enjoy!

Plate your dish:
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