Blueberry Mostarda Grilled Cheese with Romaine Salad

Blueberry Mostarda Grilled Cheese

with Romaine Salad

35 MIN
+$4.95/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Pancetta
    add 3 oz Antibiotic-Free Diced Pancetta
  • add Pancetta

    From the Test Kitchen

    In these sandwiches, we're filling slices of toasted sourdough bread with layers of melty white cheddar and monterey jack cheese, plus a delightfully sweet and piquant blueberry mostarda—our take on the traditional Italian fruit-based condiment made with fresh blueberries, shallot, maple syrup, dijon mustard, and more for a gourmet twist on this comfort food classic.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Blueberry Mostarda Grilled Cheese with Romaine Salad
    Title
    • 3 oz Diced Pancetta
    • 4 slices Sourdough Pullman Bread
    • 3 oz Blueberries
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Balsamic Vinegar
    • 2 oz Monterey Jack Cheese
    • 2 oz White Cheddar Cheese
    • 3 oz Radishes
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 Shallot
    • 1 Romaine Lettuce Heart
    • 1½ Tbsps Spicy Maple Syrup
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and thinly slice the shallot, separating the rings. Thinly slice the cheddar and monterey jack; combine in a bowl. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and sherry vinegar; season with salt and pepper.

    Cook the pancetta
    2 Cook the pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Make the blueberry mostarda
    3 Make the blueberry mostarda

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the blueberries. Cook, stirring frequently, 2 to 3 minutes, or until the blueberries begin to release their juices. Add the balsamic vinegar (carefully, as the liquid may splatter) and maple syrup. Cook, stirring frequently and pressing on the blueberries with the back of a spoon, 1 to 2 minutes, or until the blueberries are broken down and the liquid is thickened. Turn off the heat; stir in the mustard until combined. Taste, then season with salt and pepper if desired.

    Assemble & cook the sandwiches
    4 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, sliced cheeses, blueberry mostarda, and cooked pancetta.

    Cook the sandwiches
    5 Cook the sandwiches

    Rinse and wipe out the pan used to cook the mostarda. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned 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 halve on an angle.

    Make the salad & serve your dish
    6 Make the salad & serve your dish

    In a bowl, combine the chopped lettuce, sliced radishes, dressing, and parmesan. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Peel and thinly slice the shallot, separating the rings. Thinly slice the cheddar and monterey jack; combine in a bowl. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, whisk together the mayonnaise and sherry vinegar; season with salt and pepper.

    2 Cook the pancetta

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the pancetta
    Make the blueberry mostarda
    3 Make the blueberry mostarda

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the blueberries. Cook, stirring frequently, 2 to 3 minutes, or until the blueberries begin to release their juices. Add the balsamic vinegar (carefully, as the liquid may splatter) and maple syrup. Cook, stirring frequently and pressing on the blueberries with the back of a spoon, 1 to 2 minutes, or until the blueberries are broken down and the liquid is thickened. Turn off the heat; stir in the mustard until combined. Taste, then season with salt and pepper if desired.

    4 Assemble & cook the sandwiches

    Assemble the sandwiches using the bread, sliced cheeses, blueberry mostarda, and cooked pancetta.

    Assemble & cook the sandwiches
    Cook the sandwiches
    5 Cook the sandwiches

    Rinse and wipe out the pan used to cook the mostarda. In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned 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 halve on an angle.

    6 Make the salad & serve your dish

    In a bowl, combine the chopped lettuce, sliced radishes, dressing, and parmesan. Season with salt and pepper; toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the salad on the side. Enjoy!

    Make the salad & serve your dish
    Browse Steps
    1 of 6