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.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 Plans

Dietary Information

Vegetarian
  • 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

Get Plans

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! 

Browse Steps
1 of 5