Smoked Gouda & Monterey Jack Grilled Cheese with Mushrooms & Pickled Shallot

Smoked Gouda & Monterey Jack Grilled Cheese

with Mushrooms & Pickled Shallot

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

For an easy, sophisticated twist on classic grilled cheese, we’re layering two kinds of melty cheeses with earthy mushrooms and tangy pickled shallot between slices of toasted sourdough. For bright contrast, we’re making a slaw of crunchy cucumber and cabbage tossed with a piquant duo of mustard and the shallot pickling liquid.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please 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.

fresh
ingredients
Smoked Gouda & Monterey Jack Grilled Cheese with Mushrooms & Pickled Shallot
Title
  • 4 slices Sourdough Pullman Bread
  • ½ lb Red Cabbage
  • 4 oz Mushrooms
  • 2 Persian Cucumbers
  • 2 oz Smoked Gouda Cheese
  • 2 oz Monterey Jack Cheese
  • 1 Shallot
  • 1 Tbsp Sugar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the shallot. Thinly slice the mushrooms. Thinly slice the gouda and monterey jack. Cut out and discard the core of the cabbage; medium dice the leaves. Thinly slice the cucumbers into rounds. Combine the diced cabbage and sliced cucumbers in a large bowl. 

Pickle the shallot
2 Pickle the shallot

In a small saucepan, combine the sliced shallot, vinegar, sugar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring  occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the mushrooms
3 Cook the mushrooms

Meanwhile, 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, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Turn off the heat. 

Assemble & cook the sandwiches
4 Assemble & cook the sandwiches

Reserving 2 tablespoons of the pickling liquid, drain the pickled shallot. Assemble the sandwiches using the bread, sliced gouda, sliced monterey jack, pickled shallot, and cooked mushrooms; season with salt and pepper. Wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4  minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve on an angle. 

Make the slaw & serve your dish
5 Make the slaw & serve your dish

Meanwhile, to the bowl of prepared cabbage and cucumbers, add the reserved pickling liquid and mustard. Drizzle with olive oil and season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the slaw on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

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

Smoked Gouda & Monterey Jack Grilled Cheese

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and thinly slice the shallot. Thinly slice the mushrooms. Thinly slice the gouda and monterey jack. Cut out and discard the core of the cabbage; medium dice the leaves. Thinly slice the cucumbers into rounds. Combine the diced cabbage and sliced cucumbers in a large bowl. 

2 Pickle the shallot

In a small saucepan, combine the sliced shallot, vinegar, sugar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring  occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Pickle the shallot
Cook the mushrooms
3 Cook the mushrooms

Meanwhile, 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, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and softened. Turn off the heat. 

4 Assemble & cook the sandwiches

Reserving 2 tablespoons of the pickling liquid, drain the pickled shallot. Assemble the sandwiches using the bread, sliced gouda, sliced monterey jack, pickled shallot, and cooked mushrooms; season with salt and pepper. Wipe out the pan used to cook the mushrooms. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4  minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve on an angle. 

Assemble & cook the sandwiches
Make the slaw & serve your dish
5 Make the slaw & serve your dish

Meanwhile, to the bowl of prepared cabbage and cucumbers, add the reserved pickling liquid and mustard. Drizzle with olive oil and season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the slaw on the side. Enjoy!