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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.
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 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.
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.
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!
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.
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 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.
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.
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