Mango Chutney Grilled Cheese with Pear & Romaine Lettuce Salad
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Mango Chutney Grilled Cheese

with Pear & Romaine Lettuce Salad

25 MIN
2 Servings
Wellness at Blue Apron
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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
      550 Cals (est.)
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    Please 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.

    fresh
    ingredients
    Mango Chutney Grilled Cheese with Pear & Romaine Lettuce Salad
    Title
    • 4 slices Sourdough Pullman Bread
    • 1 Jalapeño Pepper
    • 1 Persian Cucumber
    • 1 Romaine Lettuce Heart
    • 1 Pear
    • 4 oz Smoked Gouda Cheese
    • 2 Tbsps Mango Chutney
    • 1 Tbsp Apple Cider Vinegar
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    How To: Wash Lettuce
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the cheese. Roughly chop the lettuce. Quarter, core, and thinly slice the pear. Thinly slice the cucumber into rounds. In a bowl, combine the sliced pear, 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

    Assemble the sandwiches using the bread, mango chutney, sliced cheese, 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 a drizzle 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 on an angle.

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

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

    Tips from Home Chefs

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    Mango Chutney Grilled Cheese

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the cheese. Roughly chop the lettuce. Quarter, core, and thinly slice the pear. Thinly slice the cucumber into rounds. In a bowl, combine the sliced pear, 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

    Assemble the sandwiches using the bread, mango chutney, sliced cheese, 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 a drizzle 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 on an angle.

    4 Finish the salad & serve your dish

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

    Finish the salad & serve your dish
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