Muffuletta-Style Grilled Cheese with Cajun Vinaigrette-Dressed Salad

Muffuletta-Style Grilled Cheese

with Cajun Vinaigrette-Dressed 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.
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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

Layers of briny capers, olives, and red peppers (our riff on the savory filling of muffuletta, a favorite New Orleans sandwich), and two kinds of cheese give these flavorful sandwiches their gourmet flair. A side salad of featuring crisp pear—tossed with a dressing spiced with the piquant flavors of paprika, cayenne pepper, and more—is a perfect contrast to the richness.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Muffuletta-Style Grilled Cheese with Cajun Vinaigrette-Dressed Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Pear
  • 1 Tbsp Capers
  • 2 oz Shredded Monterey Jack Cheese
  • 1½ tsps Calabrian Chile Paste
  • 1 oz Sweet Piquante Peppers
  • 1 Shallot
  • 1 oz Pitted Niçoise Olives
  • 2 oz White Cheddar Cheese
  • 2 Tbsps Rice Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 head Green Or Red Leaf Lettuce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the shallot:
1 Prepare the ingredients & marinate the shallot:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the olives, peppers, and capers. Combine in a medium bowl. Thinly slice the cheddar. Thinly slice the pear, discarding the core. Roughly chop the lettuce. Combine in a large bowl.

Make the muffuletta mix:
2 Make the muffuletta mix:

To the bowl of chopped olives, peppers, and capers, add the marinated shallot (discarding any liquid) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine.

Assemble & cook the sandwiches:
3 Assemble & cook the sandwiches:

Assemble the sandwiches using the bread, sliced cheddar, muffuletta mix, and monterey jack. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side (adding a drizzle of olive oil before flipping), or until lightly browned and the cheese is melted. Transfer to a cutting board. Carefully halve the cooked sandwiches on an angle.

Make the salad dresing:
4 Make the salad dresing:

Meanwhile, in a bowl, whisk together the honey (kneading the packet before opening), remaining vinegar, and half the spice blend (you will have extra). Slowly whisk in 2 tablespoons of olive oil until combined and smooth. Taste, then season with salt and pepper if desired.

Dress the salad & serve your dish:
5 Dress the salad & serve your dish:

Add the dressing to the bowl of prepared pear and lettuce; season with salt and pepper. Toss to coat. Serve the sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

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Muffuletta-Style Grilled Cheese

Prepare the ingredients & marinate the shallot:
1 Prepare the ingredients & marinate the shallot:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the olives, peppers, and capers. Combine in a medium bowl. Thinly slice the cheddar. Thinly slice the pear, discarding the core. Roughly chop the lettuce. Combine in a large bowl.

2 Make the muffuletta mix:

To the bowl of chopped olives, peppers, and capers, add the marinated shallot (discarding any liquid) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and stir to combine.

Make the muffuletta mix:
Assemble & cook the sandwiches:
3 Assemble & cook the sandwiches:

Assemble the sandwiches using the bread, sliced cheddar, muffuletta mix, and monterey jack. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the sandwiches and loosely cover the pan with foil. Cook 2 to 4 minutes per side (adding a drizzle of olive oil before flipping), or until lightly browned and the cheese is melted. Transfer to a cutting board. Carefully halve the cooked sandwiches on an angle.

4 Make the salad dresing:

Meanwhile, in a bowl, whisk together the honey (kneading the packet before opening), remaining vinegar, and half the spice blend (you will have extra). Slowly whisk in 2 tablespoons of olive oil until combined and smooth. Taste, then season with salt and pepper if desired.

Make the salad dresing:
Dress the salad & serve your dish:
5 Dress the salad & serve your dish:

Add the dressing to the bowl of prepared pear and lettuce; season with salt and pepper. Toss to coat. Serve the sandwiches with the salad on the side. Enjoy!

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