Grilled Pear, Gouda & Cheddar Sandwiches
with Lemony Arugula & Pecan Salad
Upgrade your run-of-the-mill grilled cheese by adding sweet pear and nutty gouda to the mix. You’ll cook the pear until lightly softened, then layer it onto sourdough slices along with gouda and cheddar. Toast in a buttery pan until golden and melty, and serve with a lemony arugula and pecan salad on the side (all in a quick 20 minutes!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Pear
1 unit
Shallot
1 unit
Lemon
2 teaspoon
Honey
4 slice
Sourdough Bread
(Contains Soy, Wheat)
2 slice
Gouda Cheese
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
2 ounce
Arugula
½ ounce
Pecans
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
3 tablespoon
Butter
(Contains Milk)
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter, core, and thinly slice pear. Halve, peel, and finely chop half the shallot (whole shallot for 4 servings). Quarter lemon.
• Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add pear, shallot, honey, juice from one lemon wedge, ½ tsp sugar, and a pinch of salt (juice from two lemon wedges and 1 tsp sugar for 4). Cover and cook, stirring occasionally, until pear has softened, 5-7 minutes. • Turn off heat; transfer to a small bowl. Stir in juice from one lemon wedge (two wedges for 4). Wash out pan.
• Evenly layer half the sourdough slices with gouda and as much pear as you like. Top with cheddar and remaining sourdough slices to form sandwiches.
• Melt 1 TBSP butter in pan used for pear over medium heat. Once hot, add sandwiches and push around in pan until butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes.
• While sandwiches are toasting, in a large bowl, whisk together juice from one lemon wedge, 2 TBSP olive oil, ¼ tsp salt, and pepper. (For 4 servings, use juice from two wedges, 4 TBSP olive oil, and ½ tsp salt.) • Add arugula and pecans. Toss to thoroughly coat arugula.
• Halve sandwiches on a diagonal. Divide sandwiches and salad between plates. Serve.