Muffuletta-Style Grilled Cheese Fill 1 Created with Sketch.

with Pear & Romaine Salad

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories

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.

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fresh
ingredients
Muffuletta-Style Grilled Cheese with Pear & Romaine Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 1 Romaine Lettuce Heart
  • 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)
step-by-step
instructions
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 smooth.

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 cooked sandwiches with the salad. Enjoy! 

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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 smooth.

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 cooked sandwiches with the salad. Enjoy!