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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Vegetarian
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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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fresh
ingredients
time-saving
tips & techniques
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

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:
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