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Pickled Beet Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Mixed Citrus Salad

30-Minute Meal
Customer Favorite
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A filling of creamy fontina, fig spread, and earthy, sweet-tart pickled beet elevates these grilled cheese sandwiches to gourmet heights. For equally bright flavor, we’re serving a seasonal salad featuring blood orange, mandarin, and shallot marinated in the beet pickling liquid.

fresh
ingredients
Pickled Beet Grilled Cheese Sandwiches with Mixed Citrus Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 2 oz Fontina Cheese
  • 1 Blood Orange
  • 1 clove Garlic
  • 2 Tbsps Butter
  • 2½ oz Sliced Pickled Beets
  • 1 Shallot
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Fig Spread
  • 1 Mandarin
  • 1 head Butter Lettuce
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the shallot. Reserving the pickling liquid, carefully drain the beets. Thinly slice the cheese (discarding any rind). Peel the garlic. Peel the mandarin; separate into segments. Peel and medium dice the orange. Cut off and discard the root end of the lettuce; separate the leaves.

Marinate the shallot:
2 Marinate the shallot:

In a bowl, combine the sliced shallot and reserved beet pickling liquid; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Assemble the sandwiches:
3 Assemble the sandwiches:

While the shallot marinates, place the bread slices on a work surface. Divide the fig spread, sliced cheese, and drained beets between 2 of the slices. Season with salt and pepper. Top with the remaining slices.

Cook the sandwiches:
4 Cook the sandwiches:

While the shallot continues to marinate, in a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add the sandwiches and cook 2 to 4 minutes on the first side, or until lightly browned. Add the remaining butter. Flip the sandwiches and cook 2 to 4 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, rub the top of the cooked sandwiches with the whole garlic clove; discard the clove. Season with salt. Cut the sandwiches in half.

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

Just before serving, in a large bowl, combine the mandarin segments, diced orange, marinated shallot (including any liquid), almonds, and lettuce leaves. Season with salt and pepper and drizzle with olive oil; toss to combine. Season with salt and pepper to taste. Serve the halved sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the shallot. Reserving the pickling liquid, carefully drain the beets. Thinly slice the cheese (discarding any rind). Peel the garlic. Peel the mandarin; separate into segments. Peel and medium dice the orange. Cut off and discard the root end of the lettuce; separate the leaves.

2 Marinate the shallot:

In a bowl, combine the sliced shallot and reserved beet pickling liquid; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the shallot:
Assemble the sandwiches:
3 Assemble the sandwiches:

While the shallot marinates, place the bread slices on a work surface. Divide the fig spread, sliced cheese, and drained beets between 2 of the slices. Season with salt and pepper. Top with the remaining slices.

4 Cook the sandwiches:

While the shallot continues to marinate, in a large pan (nonstick, if you have one), heat half the butter on medium until melted. Add the sandwiches and cook 2 to 4 minutes on the first side, or until lightly browned. Add the remaining butter. Flip the sandwiches and cook 2 to 4 minutes, or until lightly browned and the cheese is melted. Transfer to a cutting board. When cool enough to handle, rub the top of the cooked sandwiches with the whole garlic clove; discard the clove. Season with salt. Cut the sandwiches in half.

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

Just before serving, in a large bowl, combine the mandarin segments, diced orange, marinated shallot (including any liquid), almonds, and lettuce leaves. Season with salt and pepper and drizzle with olive oil; toss to combine. Season with salt and pepper to taste. Serve the halved sandwiches with the salad on the side. Enjoy!