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Peach & Pickled Pepper Grilled Cheese Fill 1 Created with Sketch.

with Butter Lettuce & Radish Salad

Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To elevate the classic grilled cheese sandwich, we’re filling ours with a sweet and tangy combo of summer peach and pickled peppers. On the outside, warm, golden brown sourdough bread is rubbed with fresh garlic immediately after cooking for an extra burst of flavor.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the cheddar cheese and fontina or swiss cheese; combine in a bowl. Pit and thinly slice the peach. Roughly chop the peppers. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

Assemble the sandwiches:
2 Assemble the sandwiches:

Assemble the sandwiches using the bread, sliced cheeses, sliced peach (you may have extra), and chopped peppers. Season with salt and pepper.

Cook the sandwiches:
3 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium until melted. Add the sandwiches and loosely cover the pan with aluminum foil. Cook 2 to 4 minutes per side (adding a drizzle of olive oil before flipping), or until lightly browned and the cheese is melted. Transfer to a cutting board. Carefully rub the top of the cooked sandwiches with 1 clove of garlic (peeling if necessary), then discard the clove. Season with salt. Cut the sandwiches in half. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

While the sandwiches cook, in a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Just before serving, add the lettuce, sliced radishes, and goat cheese (crumbling before adding) to the bowl. Toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the cheddar cheese and fontina or swiss cheese; combine in a bowl. Pit and thinly slice the peach. Roughly chop the peppers. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

2 Assemble the sandwiches:

Assemble the sandwiches using the bread, sliced cheeses, sliced peach (you may have extra), and chopped peppers. Season with salt and pepper.

Assemble the sandwiches:
Cook the sandwiches:
3 Cook the sandwiches:

In a medium pan (nonstick, if you have one), heat half the butter (you will have extra) on medium until melted. Add the sandwiches and loosely cover the pan with aluminum foil. Cook 2 to 4 minutes per side (adding a drizzle of olive oil before flipping), or until lightly browned and the cheese is melted. Transfer to a cutting board. Carefully rub the top of the cooked sandwiches with 1 clove of garlic (peeling if necessary), then discard the clove. Season with salt. Cut the sandwiches in half. 

4 Make the salad & serve your dish:

While the sandwiches cook, in a large bowl, combine the creamy mustard sauce, vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Just before serving, add the lettuce, sliced radishes, and goat cheese (crumbling before adding) to the bowl. Toss to combine. Season with salt and pepper to taste. Serve the cooked sandwiches with the salad on the side. Enjoy!

Make the salad & serve your dish: