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Olive & Pepper Grilled Cheese Sandwiches
with Butter Lettuce & Cherry Tomato Salad
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 590 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This unique grilled cheese is inspired by a New Orleans favorite: the zesty muffuletta sandwich, known for its delicious filling of cheese, pickled peppers, olives, and more. For our vegetarian take, we’re using a duo of tangy pickled goathorn peppers and briny olives, which pairs perfectly with melted cheddar on crispy sourdough bread. Our side salad of butter lettuce tossed with a creamy dressing and topped with cherry tomatoes (yours may be red or yellow) brings refreshing crunch and flavor to the mix.
Get Cooking
fresh
ingredients
Title
- 4 slices Sourdough Pullman Bread
-
6 oz Cherry Tomatoes
- 1 clove Garlic
- 1 head Butter Lettuce
- 1 oz Castelvetrano Olives
-
1 oz Pickled Goathorn Peppers
- 1 Tbsp Red Wine Vinegar
- ¼ cup Labneh Cheese
- 4 oz White Cheddar Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop. Finely chop the peppers. Thinly slice the cheese. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; separate the leaves. Halve the tomatoes; place in a bowl and season with salt and pepper.
2
Make the filling:
In a medium bowl, combine the olives and peppers. Drizzle with olive oil and season with salt and pepper to taste.
3
Assemble the sandwiches:
Place the bread slices on a work surface. Divide half the cheddar cheese between 2 of the bread slices; top with the filling and remaining cheddar cheese. Season with salt and pepper. Complete the sandwiches with the remaining bread slices.
4
Cook the sandwiches:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 5 minutes per side, or until the bread is golden brown and the cheese has melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board; immediately season with salt.
5
Make the dressing:
While the sandwiches cook, in a bowl, combine the labneh cheese, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.
6
Make the salad & plate your dish:
Just before serving, place the lettuce in a large bowl. Add enough of the dressing to coat the lettuce (you may have extra dressing). Toss to combine; season with salt and pepper to taste. To the bowl of seasoned tomatoes, add a drizzle of olive oil; season with salt and pepper to taste. Cut the cooked sandwiches in half on an angle. Divide the sandwiches and dressed lettuce between 2 dishes. Top the lettuce with the tomatoes. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Using the flat side of your knife, smash the olives; remove and discard the pits, then finely chop. Finely chop the peppers. Thinly slice the cheese. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; separate the leaves. Halve the tomatoes; place in a bowl and season with salt and pepper.
2
Make the filling:
In a medium bowl, combine the olives and peppers. Drizzle with olive oil and season with salt and pepper to taste.
3
Assemble the sandwiches:
Place the bread slices on a work surface. Divide half the cheddar cheese between 2 of the bread slices; top with the filling and remaining cheddar cheese. Season with salt and pepper. Complete the sandwiches with the remaining bread slices.
4
Cook the sandwiches:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 3 to 5 minutes per side, or until the bread is golden brown and the cheese has melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping the sandwiches.) Transfer to a cutting board; immediately season with salt.
5
Make the dressing:
While the sandwiches cook, in a bowl, combine the labneh cheese, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.
6
Make the salad & plate your dish:
Just before serving, place the lettuce in a large bowl. Add enough of the dressing to coat the lettuce (you may have extra dressing). Toss to combine; season with salt and pepper to taste. To the bowl of seasoned tomatoes, add a drizzle of olive oil; season with salt and pepper to taste. Cut the cooked sandwiches in half on an angle. Divide the sandwiches and dressed lettuce between 2 dishes. Top the lettuce with the tomatoes. Enjoy!
Tips from Home Chefs
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