Gruyere, Pear, and Caramelized Onion
Grilled Cheese with Butter Lettuce and Pear Salad
Pairing most any cheese with both a sweet and savory ingredient is a recipe for success. Think brie, prosciutto, and fig! This time, we’re combining nutty gruyere, caramelized onion, and juicy pear. A bright side salad balances it all out.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 slice
Whole Wheat Bread
(Contains Wheat)
8 ounce
Gruyère Cheese
(Contains Milk)
2 unit
Yellow Onion
2 unit
Pear
1 unit
Dijon Mustard
4 tablespoon
Balsamic Vinegar
2 unit
Boston Lettuce
Not included in your delivery
8 teaspoon
Butter
(Contains Milk)
box
Salt
box
Pepper
2 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Take the butter out of the fridge, bringing to room temperature. Preheat the oven to 200 degrees. Halve, peel, and thinly slice the onions. Heat a drizzle of oil in a large pan over medium heat. Add the sliced onions and cook, tossing, until slightly caramelized for 8-10 minutes. Stir in 2 Tablespoons balsamic vinegar and cook for another until jammy. Remove from the pan and set aside.
While the onions cook, core and thinly slice the pears. Tear the lettuce into large bite-sized pieces, discarding the core.
Spread two slices of bread with 1 teaspoon butter each. On a cutting board, lay the slices butter- side down. Top one slice with 1/4 of the caramelized onions, 1/2 cup gruyere, and pear slices (reserving some for the salad). Spread the other slice of bread with 1/2 teaspoon Dijon mustard. Place it on top of the other slice, butter-side up. Repeat this process for the remaining sandwiches.
Wash out the pan you used for the onions and heat it over medium-low. Working in batches, place the sandwiches in the pan and cook, for 3-5 minutes per side, until golden brown and the gruyere has melted. Place the finished sandwiches in the oven to keep warm until the entire meal is ready.
Make the dressing: While the sandwiches cook, whisk together 2 teaspoons Dijon mustard, the remaining balsamic vinegar, and a drizzle of olive oil in a large bowl. Season with salt and pepper.
Cut the sandwiches in half. Toss the lettuce and remaining pear slices with enough dressing to coat. Season to taste with salt and pepper. Serve the pear salad alongside the grilled cheese sandwiches and enjoy!