Mango Chutney Grilled Cheese with Apple & Romaine Lettuce Salad

Mango Chutney Grilled Cheese

with Apple & Romaine Lettuce Salad

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

For these crowd-pleasing sandwiches, we're nestling a layer of melted gouda and cheddar cheese between slices of irresistibly golden brown bread, which finds sweet and spicy complement from mango chutney and fresh jalapeño pepper.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Mango Chutney Grilled Cheese with Apple & Romaine Lettuce Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Jalapeño Pepper
  • 1 Persian Cucumber
  • 1 Romaine Lettuce Heart
  • 1 Apple
  • 2 oz Smoked Gouda Cheese
  • 2 oz White Cheddar Cheese
  • 2 Tbsps Mango Chutney
  • 1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the cheddar and smoked gouda. Roughly chop the lettuce. Quarter, core, and thinly slice the apple. Thinly slice the cucumber into rounds. In a bowl, combine the sliced apple, sliced cucumber, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside  to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stem of the pepper; thinly slice into rounds (for a milder dish, halve lengthwise, remove the ribs and seeds, then thinly slice crosswise). Thoroughly wash your hands, knife, and cutting board immediately after handling.

Assemble the sandwiches
2 Assemble the sandwiches

While the apple and cucumber marinate, assemble the sandwiches using the bread, mango chutney, sliced  cheeses, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Cook the sandwiches
3 Cook the sandwiches

In a medium 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 lightly browned 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.

Finish the salad & serve your dish
4 Finish the salad & serve your dish

Meanwhile, in a large bowl, combine the chopped lettuce and marinated apple and cucumber (including any liquid). Toss to combine. Taste, then season with salt and pepper if desired. Serve the halved sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the cheddar and smoked gouda. Roughly chop the lettuce. Quarter, core, and thinly slice the apple. Thinly slice the cucumber into rounds. In a bowl, combine the sliced apple, sliced cucumber, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper. Set aside  to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the stem of the pepper; thinly slice into rounds (for a milder dish, halve lengthwise, remove the ribs and seeds, then thinly slice crosswise). Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Assemble the sandwiches

While the apple and cucumber marinate, assemble the sandwiches using the bread, mango chutney, sliced  cheeses, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Assemble the sandwiches
Cook the sandwiches
3 Cook the sandwiches

In a medium 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 lightly browned 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.

4 Finish the salad & serve your dish

Meanwhile, in a large bowl, combine the chopped lettuce and marinated apple and cucumber (including any liquid). Toss to combine. Taste, then season with salt and pepper if desired. Serve the halved sandwiches with the salad on the side. Enjoy!

Finish the salad & serve your dish
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