Olive & Pepper Grilled Cheese Sandwiches with Butter Lettuce & Cherry Tomato Salad

Olive & Pepper Grilled Cheese Sandwiches

with Butter Lettuce & Cherry Tomato Salad

30 MIN
2 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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Prepare the ingredients:
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.

Make the filling:
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.

Assemble the sandwiches:
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.

Cook the sandwiches:
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.

Make the dressing:
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.

Make the salad & plate your dish:
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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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.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Make the filling:
Assemble the sandwiches:
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.

Cook the sandwiches:
Make the dressing:
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!

Make the salad & plate your dish: