Mushroom Grilled Cheese Sandwiches with Nectarine Salad

Mushroom Grilled Cheese Sandwiches

with Nectarine Salad

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
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 two kinds of melty cheeses and earthy cremini mushrooms layered between slices of sourdough. For refreshing contrast to these rich sandwiches, you’ll make a side salad of arugula and nectarine—a juicy, seasonal fruit with sweet flavor.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Mushroom Grilled Cheese Sandwiches with Nectarine Salad
Title
  • 4 slices Sourdough Pullman Bread
  • 2 oz Arugula
  • 4 oz Cremini Mushrooms
  • 2 oz Smoked Gouda Cheese
  • 2 oz Monterey Jack Cheese
  • 1 Yellow Or Sweet Onion
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 1 Nectarine
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. Peel and medium dice the onion to get ½ cup (you will have extra). Thinly slice the gouda and monterey jack; combine the sliced cheeses in a bowl. Pit and thinly slice the nectarine. Crumble the Grana Padano into small pieces.

Cook the mushrooms:
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, stirring occasionally, 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.

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 has 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 nectarine, 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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Mushroom Grilled Cheese Sandwiches

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and medium dice the onion to get ½ cup (you will have extra). Thinly slice the gouda and monterey jack; combine the sliced cheeses in a bowl. Pit and thinly slice the nectarine. 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, stirring occasionally, 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 has 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 nectarine, 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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