Pickled Beet Grilled Cheese Sandwiches with Mixed Citrus Salad

Pickled Beet Grilled Cheese Sandwiches

with Mixed Citrus Salad

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
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

These gourmet grilled cheese sandwiches combine creamy fontina, fruity fig spread, and—for a layer of sweet-tart flavor—pickled beets. For an equally bright side, we’re making a seasonal salad with blood orange, mandarin, and shallot marinated in the beets’ pickling liquid.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Pickled Beet Grilled Cheese Sandwiches with Mixed Citrus Salad
Title
time-saving
tips & techniques
Blood Orange
Mandarin
Pickled Beets
Sourdough Bread
Fontina Cheese
Garlic
Butter
Shallot
Almonds
Butter Lettuce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 and separating the shallot layers, 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 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 & season the sandwiches:
4 Cook & season 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. Carefully 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, reserving the liquid, drain the marinated shallot. In a large bowl, combine the mandarin segments, diced orange, marinated shallot, almonds, lettuce leaves, and as much of the reserved marinating liquid as you’d like. Drizzle with olive oil and season with salt and pepper; 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

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Pickled Beet Grilled Cheese Sandwiches

Prepare the ingredients:
How To: Peel Garlic
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 and separating the shallot layers, 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 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 & season 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. Carefully rub the top of the cooked sandwiches with the whole garlic clove; discard the clove. Season with salt. Cut the sandwiches in half.

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

Just before serving, reserving the liquid, drain the marinated shallot. In a large bowl, combine the mandarin segments, diced orange, marinated shallot, almonds, lettuce leaves, and as much of the reserved marinating liquid as you’d like. Drizzle with olive oil and season with salt and pepper; toss to combine. Season with salt and pepper to taste. Serve the halved sandwiches with the salad on the side. Enjoy!

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