Cheddar and Chili Apricot Grilled Cheese

Cheddar and Chili Apricot Grilled Cheese

with Arugula Salad and Chive Vinaigrette

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It’s time to bring your childhood favourite into adulthood. Creamy smoked cheddar is coupled with sweet apricots creating the ultimate sweet and salty grilled cheese. A fresh arugula salad is served alongside, with a sweet chive vinaigrette drizzled over top.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Smoked Cheddar Cheese, shredded


2 unit

Artisan Roll


1 tbsp

Apricot Spread

1 tsp

Chili Flakes

56 g

Arugula and Spinach Mix

½ cup

Mozzarella Cheese, shredded


1 tbsp

White Wine Vinegar


7 g


28 g

Seed Blend

2 unit

Mini Cucumber

Not included in your delivery

½ tsp


1 tbsp

Unsalted Butter*


2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber5 g
Protein30 g
Cholesterol20 mg
Sodium990 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Small Bowl
Silicone Brush
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Melt 1 tbsp butter in a microwave safe bowl. Finely chop the chives. Mix together apricot jam and 1/4 tsp chili flakes. (NOTE: Reference Heat Guide in Start Strong.) in a small bowl. Set aside. Mix together the cheddar, mozzarella and half the chives in another small bowl. Set aside.


Open artisan rolls up and divide the apricot-chili jam and cheese mixture between each. Press down with your hands to flatten. Brush half the melted butter over the tops of the sandwiches. Set aside.


Cut cucumbers into 1/2-inch half-moons. Whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Stir in the remaining chives. Set aside. Heat a large non-stick pan, over medium heat. When hot, add seed blend. Toast, stirring often, until golden-brown, 2-3 min. Transfer to a plate and set aside.


Add the sandwiches, buttered-side down to the same pan. Brush remaining melted butter over the top side of the sandwich. Cook, until golden-brown and cheese is melted, 2-3 min per side. (TIP: Cook in batches for 4 ppl.) Transfer to a plate and let sit to slightly cool, 2 min.


Add arugula-spinach mixture, toasted seed blend and cucumbers to the large bowl with the dressing. Toss to combine. Season with salt and pepper.


Cut the grilled cheese in half. Divide salad and grilled cheese between plates.