Feta & Beet Grilled Cheese Fill 1 Created with Sketch.

with Pear & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories

To create layers of satisfying flavor, earthy beets are smothered with layers of melty monterey jack and spiced feta cheese, then sandwiched between slices of chewy sourdough bread.

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ingredients
Feta & Beet Grilled Cheese with Pear & Butter Lettuce Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Pear
  • 1 head Butter Lettuce
  • 4 oz Cooked Beets
  • 1½ oz Feta Cheese
  • 2 oz Monterey Jack Cheese
  • 1 Shallot
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Ghee
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
Prepare the ingredients & make the feta spread:
1 Prepare the ingredients & make the feta spread:

Remove the ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Core and thinly slice the pear. Peel the shallot and small dice to get 2 tablespoons (you may have extra). Combine the prepared pear and shallot in a large bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the monterey jack. On a paper towel-lined cutting board, thinly slice the beets. In a bowl, combine the feta, 1 teaspoon of the spice blend (you will have extra), and 1 tablespoon of olive oil. Stir and mash with the back of a spoon to form a rough paste. 

Marinate the pear:
2 Marinate the pear:

To the bowl of prepared pear and shallot, add the vinegar, lemon purée, and 1 tablespoon of olive oil. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Assemble the sandwiches:
3 Assemble the sandwiches:

Meanwhile, place the bread on a work surface. Assemble the sandwiches using the bread, feta spread, sliced beets, and sliced monterey jack; season with salt and pepper.

Cook the sandwiches:
4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat half the ghee on medium until melted. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 3 minutes on the first side. Add the remaining ghee. Flip and cook 2 to 3 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle. 

Assemble the salad & serve your dish:
5 Assemble the salad & serve your dish:

Meanwhile, add the chopped lettuce to the bowl of marinated pear. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished sandwiches with the salad. Enjoy! 

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Prepare the ingredients & make the feta spread:
1 Prepare the ingredients & make the feta spread:

Remove the ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Core and thinly slice the pear. Peel the shallot and small dice to get 2 tablespoons (you may have extra). Combine the prepared pear and shallot in a large bowl. Cut off and discard the root end of the lettuce; roughly chop the leaves. Thinly slice the monterey jack. On a paper towel-lined cutting board, thinly slice the beets. In a bowl, combine the feta, 1 teaspoon of the spice blend (you will have extra), and 1 tablespoon of olive oil. Stir and mash with the back of a spoon to form a rough paste. 

2 Marinate the pear:

To the bowl of prepared pear and shallot, add the vinegar, lemon purée, and 1 tablespoon of olive oil. Season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Marinate the pear:
Assemble the sandwiches:
3 Assemble the sandwiches:

Meanwhile, place the bread on a work surface. Assemble the sandwiches using the bread, feta spread, sliced beets, and sliced monterey jack; season with salt and pepper.

4 Cook the sandwiches:

In a large pan (nonstick, if you have one), heat half the ghee on medium until melted. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 3 minutes on the first side. Add the remaining ghee. Flip and cook 2 to 3 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle. 

Cook the sandwiches:
Assemble the salad & serve your dish:
5 Assemble the salad & serve your dish:

Meanwhile, add the chopped lettuce to the bowl of marinated pear. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished sandwiches with the salad. Enjoy!