Blueberry Mostarda Grilled Cheese with Romaine Salad

Blueberry Mostarda Grilled Cheese

with Romaine Salad

35 MIN
+$4.95/serving 2 Servings
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    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.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    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
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