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Feta & Beet Grilled Cheese
with Pear & Butter Lettuce Salad
25 min
Vegetarian
i
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Vegetarian
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Carb Conscious
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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2 Servings
- Est. 680 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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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fresh
ingredients
Title
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4 slices Sourdough Pullman Bread
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1 head Butter Lettuce
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1 Pear
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4 oz Cooked Beets
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1½ oz Feta Cheese
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2 oz Monterey Jack Cheese
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1 Shallot
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1 tsp Preserved Lemon Purée
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1 Tbsp Rice Vinegar
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2 Tbsps Butter
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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
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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