Truffled Onion Grilled Cheeses
with Potato Wedges and Lemony Mixed Greens
Who said grilled cheese can’t be luxurious? This week, our chefs added a few twists to make the nostalgic dish extra-indulgent. We’re talking slices of fresh mozzarella, truffle-flecked caramelized onions, AND truffled sour cream for dipping. On the side, there’s roasted potato wedges and a heap of lemony mixed greens. Yeah, this is one grilled cheese you may just feel inclined to break out the white tablecloth for.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Lemon
4 ounce
Fresh Mozzarella
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
0.07 ounce
Truffle Zest
4 slice
Sourdough Bread
(Contains Soy, Wheat)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Slice potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve lemon. Thinly slice mozzarella. In a small bowl, combine sour cream and ¼ tsp truffle zest (½ tsp for 4 servings; we’ll use the rest later).
Toss potatoes on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 2 TBSP water and 1 tsp sugar (2 tsp for 4); cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat. Transfer to a small bowl and stir in remaining truffle zest. Wipe out pan.
Place bread on your work surface. Top half the slices with an even layer of mozzarella and onion; top with remaining slices of bread. Melt 1 TBSP butter in pan used for onion over medium heat. Add sandwiches; cook until golden brown on first side, 3-5 minutes. Flip and add another 1 TBSP butter to pan; cook until bread is golden brown and cheese is melted, 3-5 minutes more. TIP: For 4 servings, you may need to cook in batches, adding 1 TBSP butter for each side.
Meanwhile, toss mixed greens in a large bowl with a large drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
Slice grilled cheese sandwiches in half on a diagonal. Divide between plates with potato wedges and salad on the side. Serve with truffled sour cream for dipping.