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

Mango Chutney Grilled Cheese

with Pear & Romaine Lettuce Salad

25 MIN
+$3.95/serving 2 Servings
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Vegetarian
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30g Of Protein
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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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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    fresh
    ingredients
    Mango Chutney Grilled Cheese with Pear & Romaine Lettuce Salad
    Title
    • 3 oz Prosciutto
    • 4 slices Sourdough Pullman Bread
    • 1 Jalapeño Pepper
    • 1 Persian Cucumber
    • 4 oz Smoked Gouda Cheese
    • 1 Pear
    • 1 Romaine Lettuce Heart
    • 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 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, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), 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.

    Make the salad & serve your dish
    4 Make 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

    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, prosciutto (removing the plastic lining between the slices and tearing into bite-sized pieces before adding), 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 Make 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!

    Make the salad & serve your dish
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