Blueberry Mostarda Grilled Cheese

with Romaine Salad

35 MIN

+$4.95/serving 2 Servings

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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.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!