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Mushroom & Fontina Grilled Cheese Fill 1 Created with Sketch.

with Fig & Apple Salad

Customer Favorite
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Classic grilled cheese gets an extra-savory boost from tender sautéed mushrooms, balanced by creamy fontina. A salad of crisp romaine and sweet apple and figs cuts through the richness of the sandwiches.

Get Cooking
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step-by-step
instructions
Prepare the ingredients & rehydrate the figs:
1 Prepare the ingredients & rehydrate the figs:

Wash and dry the fresh produce. Roughly chop the figs. Place in a bowl with 1/4 cup of hot water. Thinly slice the mushrooms. Peel and medium dice the shallot. Thinly slice the fontina cheese. Quarter and deseed the lemon. Quarter and core the apple; thinly slice crosswise. Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves.

Cook the mushrooms & shallot:
2 Cook the mushrooms & shallot:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, cooked mushrooms and shallot, and sliced fontina cheese; season the cheese with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms and shallot.

Cook the sandwiches:
4 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown 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 cut in half.

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

While the sandwiches cook, to make the dressing, in a bowl, combine the juice of the remaining lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, to the bowl of sliced apple, add the chopped lettuce, parmesan cheese, and rehydrated figs (draining before adding); season with salt and pepper. Add enough of the dressing to coat (you may have extra); toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & rehydrate the figs:
1 Prepare the ingredients & rehydrate the figs:

Wash and dry the fresh produce. Roughly chop the figs. Place in a bowl with 1/4 cup of hot water. Thinly slice the mushrooms. Peel and medium dice the shallot. Thinly slice the fontina cheese. Quarter and deseed the lemon. Quarter and core the apple; thinly slice crosswise. Place in a large bowl and top with the juice of 1 lemon wedge and a drizzle of olive oil to prevent browning. Cut off and discard the root end of the lettuce; roughly chop the leaves.

2 Cook the mushrooms & shallot:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and diced shallot in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently, 3 to 4 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the mushrooms & shallot:
Assemble the sandwiches:
3 Assemble the sandwiches:

Assemble the sandwiches using the bread, cooked mushrooms and shallot, and sliced fontina cheese; season the cheese with salt and pepper. Rinse and wipe out the pan used to cook the mushrooms and shallot.

4 Cook the sandwiches:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with aluminum foil and cook 2 to 4 minutes per side, or until golden brown 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 cut in half.

Cook the sandwiches:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the sandwiches cook, to make the dressing, in a bowl, combine the juice of the remaining lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, to the bowl of sliced apple, add the chopped lettuce, parmesan cheese, and rehydrated figs (draining before adding); season with salt and pepper. Add enough of the dressing to coat (you may have extra); toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad. Enjoy!