Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Smoky Gruyere Grilled Cheese Fill 1 Created with Sketch.

with Fried Eggs & Butter Lettuce Salad

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Traditional grilled cheese gets an elegant French makeover with this recipe, which uses nutty Gruyere cheese and a layer of rich béchamel sauce infused with smoked paprika. For the ultimate garnish, we’re topping each sandwich with a silky fried egg. The combination of melty cheese and crunchy sourdough bread makes for an exquisitely layered bite, while a side salad of butter lettuce and lemony vinaigrette adds refreshing brightness.

fresh
ingredients
Smoky Gruyere Grilled Cheese with Fried Eggs & Butter Lettuce Salad
Title
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. Trim off and discard the root end of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the chives into ½-inch pieces. Cut off and discard the rind of the cheese; thinly slice the cheese. Peel and mince the shallot; place in a small bowl with the juice of all 4 lemon wedges.

Make the béchamel sauce:
2 Make the béchamel sauce:

In a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Slowly whisk in the lemon zest and milk; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Remove from heat.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Spread each slice with a layer of the béchamel sauce (you may have extra béchamel sauce). Divide the cheese between 2 of the bread slices; season with salt and pepper. Top 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-high until hot. Add the sandwiches and cook 3 to 4 minutes per side, or until golden brown and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Fry the eggs:
5 Fry the eggs:

In the pan used to cook the sandwiches, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the eggs fry, to make the dressing, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the lettuce and enough of the dressing to coat the greens (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the salad between the plates of cooked sandwiches. Top each sandwich with a fried egg. Garnish with the chives. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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 anytime with a week's notice, and delivery is always free. 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. Trim off and discard the root end of the lettuce; separate the leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut the chives into ½-inch pieces. Cut off and discard the rind of the cheese; thinly slice the cheese. Peel and mince the shallot; place in a small bowl with the juice of all 4 lemon wedges.

2 Make the béchamel sauce:

In a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Slowly whisk in the lemon zest and milk; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Remove from heat.

Assemble the sandwiches:
3 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Spread each slice with a layer of the béchamel sauce (you may have extra béchamel sauce). Divide the cheese between 2 of the bread slices; season with salt and pepper. Top 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-high until hot. Add the sandwiches and cook 3 to 4 minutes per side, or until golden brown and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

Cook the sandwiches:
Fry the eggs:
5 Fry the eggs:

In the pan used to cook the sandwiches, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.

6 Make the salad & plate your dish:

While the eggs fry, to make the dressing, season the shallot-lemon juice mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. In a large bowl, combine the lettuce and enough of the dressing to coat the greens (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the salad between the plates of cooked sandwiches. Top each sandwich with a fried egg. Garnish with the chives. Enjoy!