Grilled Cheese Sandwich Bar
One recipe—endless ways to enjoy!
How do you make everyone happy at dinnertime? A DIY grilled cheese sandwich bar! Keep it simple with melty cheddar and tomato, or, go all out with garlic mushrooms, jammy onion, and a honey Dijon spread (plus roasted potato wedges on the side). Everyone at the table will say cheese!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Onion
2 unit
Portobello Mushrooms
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
1 unit
Tomato
½ cup
Mozzarella Cheese
(Contains Milk)
4 slice
Cheddar Cheese
(Contains Milk)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. • Add ¼ cup water and 1 tsp sugar (⅓ cup water and 2 tsp sugar for 4 servings) to pan with onion. Cook, stirring, until caramelized and jammy, 2-3 minutes more. • Turn off heat; transfer to a small serving bowl. Wash out pan.
• Meanwhile, trim and discard any large stems from mushrooms. Using the tip of a spoon, remove and discard black gills from undersides of mushrooms. Halve mushrooms; thinly slice crosswise. • Heat a large drizzle of oil in pan used for onion over medium-high heat. Add mushrooms, garlic powder, and half the thyme (all for 4 servings); season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. Turn off heat; transfer to a small serving bowl. Wipe out pan. • While mushrooms cook, thinly slice tomato. Transfer to a plate; season all over with salt and pepper.
• Place mozzarella, cheddar, and honey Dijon dressing in separate serving vessels. Present family style along with jammy onion, garlic mushrooms, tomato, and sourdough for everyone to build their own sandwiches. (You’ll cook the sandwiches in the next step!)
• Heat 2 TBSP butter in pan used for mushrooms over medium heat. Add sandwiches to hot pan (for 4 servings, you may need to work in batches, adding more butter between batches). Cook, covered, until bread is golden and butter is absorbed, 2-4 minutes. TIP: Lower heat if browning too quickly. • Reduce heat to medium low. Flip sandwiches, adding an additional 1 TBSP butter to pan. Cook, covered, until bread is golden and cheese melts, 2-4 minutes more.
• Halve sandwiches on a diagonal. Serve with potato wedges and any remaining dressing on the side for dipping. Bacon is fully cooked when internal temperature reaches 145°.
