Feta & Beet Grilled Cheese with Pear & Butter Lettuce Salad

Feta & Beet Grilled Cheese

with Pear & Butter Lettuce Salad

25 MIN
2 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

To create layers of satisfying flavor in this grilled cheese, we’re teaming up earthy beets with layers of melty monterey jack and a spiced feta cheese spread, whose tenderness is perfectly contrasted by the crunch of golden sourdough bread.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Feta & Beet Grilled Cheese with Pear & Butter Lettuce Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 head Butter Lettuce
  • 1 Pear
  • 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 Butter
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the feta spread
1 Prepare the ingredients & make the feta spread

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). In a large bowl, combine the sliced pear and chopped shallot. 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. 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, 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 butter on medium until melted. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes, or until lightly browned. Add the remaining butter. Flip and cook 2 to 4 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle. 

Make the salad & serve your dish
5 Make 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 on the side. Enjoy!  

Tips from Home Chefs

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Feta & Beet Grilled Cheese

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

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). In a large bowl, combine the sliced pear and chopped shallot. 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. 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, 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 butter on medium until melted. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes, or until lightly browned. Add the remaining butter. Flip and cook 2 to 4 minutes, or until lightly browned 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
Make the salad & serve your dish
5 Make 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 on the side. Enjoy!  

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