We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fontina & Apple Grilled Cheese Sandwiches
with Roasted Broccoli
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 690 Cals/serving
-
View All
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.
This gourmet spin on grilled cheese features crisp slices of apple, which find irresistibly savory complement from layers of melty fontina, tangy whole grain mustard, and fresh chives. On the side, roasted broccoli tossed with golden raisins in a bright, creamy dressing brings flavorful contrast to the dish.
Get Cooking
fresh
ingredients
Title
-
4 slices Sourdough Pullman Bread
- 1 Apple
- ½ lb Broccoli
- 1 bunch Chives
- 4 oz Fontina Cheese
- 2 Tbsps Whole Grain Dijon Mustard
- 1½ Tbsps Golden Raisins
- 2 Tbsps Mayonnaise
- 1 Tbsp Apple Cider Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. If necessary, grate the cheese on the large side of the box grater. Cut the chives into 1-inch pieces. Quarter, core, and thinly slice the apple.
2
Roast the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Assemble the sandwiches:
While the broccoli roasts, assemble the sandwiches using the bread, mustard, grated cheese, sliced chives, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper.
4
Cook the sandwiches:
While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.
5
Finish the broccoli & serve your dish:
In a large bowl, combine the mayonnaise, vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the roasted broccoli and raisins; toss to thoroughly coat. Serve the cooked sandwiches with the finished broccoli. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. If necessary, grate the cheese on the large side of the box grater. Cut the chives into 1-inch pieces. Quarter, core, and thinly slice the apple.
2
Roast the broccoli:
Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Assemble the sandwiches:
While the broccoli roasts, assemble the sandwiches using the bread, mustard, grated cheese, sliced chives, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper.
4
Cook the sandwiches:
While the broccoli continues to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve the cooked sandwiches on an angle.
5
Finish the broccoli & serve your dish:
In a large bowl, combine the mayonnaise, vinegar, and a drizzle of olive oil. Season with salt and pepper. Add the roasted broccoli and raisins; toss to thoroughly coat. Serve the cooked sandwiches with the finished broccoli. 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.
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 any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered