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Brie & Pear Grilled Cheese Sandwiches
with Brussels Sprout, Arugula & Hazelnut Salad
20 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 700 Cals/serving
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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.
Get Cooking
fresh
ingredients
Title
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4 slices Sourdough Bread
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4 oz Brie Cheese
- 5 oz Brussels Sprouts
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2 oz Arugula
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1 Lemon
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1 Pear
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1 bunch Sage
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2 Tbsps Hazelnuts
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2 Tbsps Butter
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1 Tbsp Honey
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs
About Blue Apron
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.
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