Mushroom Grilled Cheese Sandwich with Pear Salad

Mushroom Grilled Cheese Sandwich

with Pear Salad

35 MIN
2 Servings
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    From the Test Kitchen

    In this recipe, grilled cheese gets an easy, elegant makeover with smoky gouda and earthy mushrooms, layered between slices of sourdough. A crisp side salad of arugula and pear cuts through the richness of the sandwiches.

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    • Nutrition
    • Calories
      650 Cals (est.)
    Mushroom Grilled Cheese Sandwich with Pear Salad
    • 4 slices Sourdough Pullman Bread
    • 2 oz Arugula
    • 2 oz Smoked Gouda Cheese
    • 4 oz Mushrooms
    • 2 oz Monterey Jack Cheese
    • 0.7 oz Grana Padano Cheese
    • 1 Tbsp Red Wine Vinegar
    • 1 Yellow Onion
    • 1 Pear

    Tips from Home Chefs

    About Blue Apron

    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.

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    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and medium dice the onion to get ½ cup (you will have extra). Thinly slice the gouda. Thinly slice the monterey jack. Quarter, core, and thinly slice the pear. Crumble the Grana Padano into small pieces.

    2 Cook the mushrooms

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add half the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the mushrooms
    Assemble the sandwiches
    3 Assemble the sandwiches

    Assemble the sandwiches using the bread, sliced cheeses, and cooked mushrooms. Rinse and wipe out the pan used to cook the mushrooms.

    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 foil and cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

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

    Just before serving, in a large bowl, combine the arugula, sliced pear, crumbled Grana Padano, remaining vinegar, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the salad on the side. Enjoy!

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