Mushroom Grilled Cheese Sandwich with Pear Salad

Mushroom Grilled Cheese Sandwich

with Pear Salad

35 MIN
2 Servings
Wellness at Blue Apron
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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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    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Mushroom Grilled Cheese Sandwich with Pear Salad
    Title
    • 4 slices Sourdough Pullman Bread
    • 2 oz Arugula
    • 4 oz Mushrooms
    • 1 Yellow Onion
    • 1 Pear
    • 2 oz Smoked Gouda Cheese
    • 2 oz Monterey Jack Cheese
    • 0.7 oz Grana Padano Cheese
    • 1 Tbsp Red Wine Vinegar
    time-saving
    tips & techniques
    How To: Dress a Salad
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 may 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.

    Cook the mushrooms
    2 Cook the mushrooms

    In a medium pan (nonstick, if you have one), heat a drizzle 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 (carefully, as the liquid may splatter). 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.

    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.

    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 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.

    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!

    Tips from Home Chefs

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    Mushroom Grilled Cheese Sandwich

    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 may 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 a drizzle 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 (carefully, as the liquid may splatter). 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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