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Brie & Pear Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Brussels Sprout, Arugula & Hazelnut Salad

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Rich, creamy Brie cheese and sweet, juicy pears are an extraordinarily delicious combination—which is why we’re especially excited about using them in this sumptuous take on the classic grilled cheese. (Depending on what’s best near you, you’ll receive either a red or a green pear.) Velvety sage leaves layered into the sandwiches create the perfect savory bite. On the side, a salad of peppery arugula, tender Brussels sprouts and crunchy hazelnuts strikes an ideal balance with the crispy grilled cheese. All together, it’s an easy-to-prepare celebration of the flavors of autumn that’s as comforting as it is gourmet.

fresh
ingredients
Brie & Pear Grilled Cheese Sandwiches with Brussels Sprout, Arugula & Hazelnut Salad
Title
  • 4 slices Sourdough Bread
  • 4 oz Brie Cheese
  • 5 oz Brussels Sprouts
  • 2 oz Arugula
  • 1 Lemon
  • 1 Pear
  • 1 bunch Sage
  • 2 Tbsps Hazelnuts
  • 2 Tbsps Butter
  • 1 Tbsp Honey
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Thinly slice the cheese. Core and thinly slice the pear; place in a bowl and toss with the juice of 1 lemon wedge to prevent browning. Pick the sage leaves off the stems; discard the stems. Cut off and discard the stem ends of the Brussels sprouts. Halve the Brussels sprouts lengthwise, then thinly slice crosswise. Roughly chop the hazelnuts.

Make the vinaigrette:
2 Make the vinaigrette:

In a small bowl, combine the honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.

Cook the sandwiches:
4 Cook the sandwiches:

In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.

Make the salad:
5 Make the salad:

While the sandwiches cook, in a large bowl, combine the arugula, Brussels sprouts, hazelnuts and as much of the vinaigrette as you’d like (you may have extra); toss to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Cut the cooked sandwiches in half diagonally. Divide the sandwiches and the salad between 2 plates. Enjoy!

Tips from Home Chefs

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Thinly slice the cheese. Core and thinly slice the pear; place in a bowl and toss with the juice of 1 lemon wedge to prevent browning. Pick the sage leaves off the stems; discard the stems. Cut off and discard the stem ends of the Brussels sprouts. Halve the Brussels sprouts lengthwise, then thinly slice crosswise. Roughly chop the hazelnuts.

2 Make the vinaigrette:

In a small bowl, combine the honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.

4 Cook the sandwiches:

In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.

Make the salad:
5 Make the salad:

While the sandwiches cook, in a large bowl, combine the arugula, Brussels sprouts, hazelnuts and as much of the vinaigrette as you’d like (you may have extra); toss to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Cut the cooked sandwiches in half diagonally. Divide the sandwiches and the salad between 2 plates. Enjoy!

Plate your dish: