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Fontina & Pesto Grilled Cheese Sandwiches Fill 1 Created with Sketch.

with Maitake Mushrooms & Roasted Sweet Potato Rounds

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

For this sophisticated spin on classic comfort food, we’re featuring maitake mushrooms—an exceptionally tasty, ruffled variety. The mushrooms’ bold, earthy flavor is a perfect match for the creamy Fontina and homemade arugula-almond pesto in our grilled cheese sandwiches. We’re serving more of the mushrooms and pesto on the side, to dress up slices of roasted sweet potato.

fresh
ingredients
Fontina & Pesto Grilled Cheese Sandwiches with Maitake Mushrooms & Roasted Sweet Potato Rounds
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. Tear the mushrooms into bite-sized pieces. Peel and mince the garlic. Cut off and discard any rind from the cheese; thinly slice the cheese. Finely chop the almonds. Peel the shallot; mince to get 2 tablespoons (you may have extra). Place in a medium bowl with the vinegar.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Brown the mushrooms:
3 Brown the mushrooms:

While the sweet potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is lightly browned and fragrant; season with salt and pepper. Transfer to a plate. Wipe out the pan.

Make the pesto:
4 Make the pesto:

While the sweet potato continues to roast, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the arugula; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a cutting board and finely chop. Transfer to the bowl with the shallot-vinegar mixture. Stir in the almonds; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.

Assemble & cook the sandwiches:
5 Assemble & cook the sandwiches:

While the sweet potato continues to roast, place the bread slices on a work surface. Divide half the pesto (reserving the rest) between 2 of the bread slices. Top with the cheese and half the browned mushrooms (reserving the rest); season with salt and pepper. Top with the remaining bread slices. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 4 minutes per side, or until browned and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board.

Plate your dish:
6 Plate your dish:

Cut the cooked sandwiches in half. Divide the sandwiches, roasted sweet potato and remaining browned mushrooms between 2 plates. Top the sweet potato and mushrooms with a few spoonfuls of the remaining pesto. Enjoy!

Tips from Home Chefs

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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.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. Tear the mushrooms into bite-sized pieces. Peel and mince the garlic. Cut off and discard any rind from the cheese; thinly slice the cheese. Finely chop the almonds. Peel the shallot; mince to get 2 tablespoons (you may have extra). Place in a medium bowl with the vinegar.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the sweet potato:
Brown the mushrooms:
3 Brown the mushrooms:

While the sweet potato roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the garlic and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the garlic is lightly browned and fragrant; season with salt and pepper. Transfer to a plate. Wipe out the pan.

4 Make the pesto:

While the sweet potato continues to roast, in the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the arugula; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a cutting board and finely chop. Transfer to the bowl with the shallot-vinegar mixture. Stir in the almonds; season with salt and pepper. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.

Assemble & cook the sandwiches:
5 Assemble & cook the sandwiches:

While the sweet potato continues to roast, place the bread slices on a work surface. Divide half the pesto (reserving the rest) between 2 of the bread slices. Top with the cheese and half the browned mushrooms (reserving the rest); season with salt and pepper. Top with the remaining bread slices. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 4 minutes per side, or until browned and the cheese has melted. (If the pan seems dry, add an additional teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board.

6 Plate your dish:

Cut the cooked sandwiches in half. Divide the sandwiches, roasted sweet potato and remaining browned mushrooms between 2 plates. Top the sweet potato and mushrooms with a few spoonfuls of the remaining pesto. Enjoy!

Plate your dish: