Sun-Dried Tomato Grilled Cheese Sandos
with Balsamic Arugula Salad
Nostalgia has a name, and it’s grilled cheese! Relive the glory of the melty, toasty classic with this grown-up take on everyone’s favorite sandwich. The addition of umami-packed sun-dried tomato aioli brings surprising new depth to the elevated combo of mozzarella and cheddar between slices of buttery toasted sourdough. Cap off your meal with a side salad of peppery arugula dressed in tangy-sweet balsamic vinaigrette.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Sun-Dried Tomato Paste
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Garlic Powder
4 slice
Sourdough Bread
(Contains Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
5 teaspoon
Balsamic Glaze
2 ounce
Arugula
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small bowl, whisk together sun-dried tomato paste, mayonnaise, and ⅛ tsp garlic powder (¼ tsp for 4 servings) until combined. (Be sure to measure the garlic powder—we sent more!)
• Lay bread out on a clean work surface. • Spread one side of each bread slice with aioli. • Evenly layer half the bread slices with mozzarella and cheddar; top with remaining bread slices, aioli sides down, to form sandwiches.
• Heat 2 TBSP butter and a drizzle of oil in a large pan over medium heat. • Add sandwiches and cook, gently pressing with a spatula, until bread is golden and cheese melts, 2-4 minutes per side, adding an additional 1 TBSP butter when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.
• In a large bowl, whisk together 2 tsp balsamic glaze and 2 tsp olive oil (4 tsp balsamic glaze and 4 tsp olive oil for 4 servings); season with salt and pepper. (Be sure to measure the balsamic glaze—we sent more!)
• Add arugula to bowl with vinaigrette; toss to coat. Taste and season with salt and pepper if desired.
• Halve sun-dried tomato grilled cheese sandos on a diagonal; divide between plates. Serve with salad on the side.