Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Muffuletta-Style Grilled Cheese Sandwiches
with Baby Romaine & Pistachio Salad
20 MIN
2 Servings
From the Test Kitchen
Muffuletta sandwiches are a specialty of New Orleans cuisine, popularized by the city’s Italian-American population. Here, we’re drawing on the classic to make a unique grilled cheese. Our tasty filling combines celery, green olives and sweet piquanté peppers (a mild, pickled favorite) with a little vinegar. Layered on both sides of the filling, slices of provolone melt down deliciously—and help keep the sandwiches intact as they toast. A salad of tender baby romaine and pistachios offers refreshing crunch on the side.
Get Plans-
NutritionPER SERVING
-
Calories775 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop the olives. Finely chop the peppers. Small dice the celery. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole. Cut off and discard the root end of the lettuce; separate the leaves. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.
3
Make the filling:
In a medium bowl, combine the olives, peppers, celery, chopped parsley and half the vinaigrette. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.
4
Assemble the sandwiches:
Place the bread slices on a clean, dry work surface. Divide half the cheese between 2 of the bread slices; top with the filling. Complete the sandwiches with the remaining cheese and remaining bread slices.
5
Cook the sandwiches:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread is golden brown 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
Make the salad & plate your dish:
While the sandwiches cook, in a large bowl, combine the lettuce, pistachios and whole parsley leaves. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); gently toss to combine and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop the olives. Finely chop the peppers. Small dice the celery. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole. Cut off and discard the root end of the lettuce; separate the leaves. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.
3
Make the filling:
In a medium bowl, combine the olives, peppers, celery, chopped parsley and half the vinaigrette. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.
4
Assemble the sandwiches:
Place the bread slices on a clean, dry work surface. Divide half the cheese between 2 of the bread slices; top with the filling. Complete the sandwiches with the remaining cheese and remaining bread slices.
5
Cook the sandwiches:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the bread is golden brown 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
Make the salad & plate your dish:
While the sandwiches cook, in a large bowl, combine the lettuce, pistachios and whole parsley leaves. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); gently toss to combine and season with salt and pepper to taste. Cut the cooked sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!
Tips from Home Chefs