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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.

Allergens:Milk/LaitWheat/BléSulphites/Sulfite
Preparation Time25 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Smoked Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 unit

Artisan Roll

(ContainsWheat/Blé)

1 tbsp

Apricot Jam

(ContainsSulphites/Sulfite)

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

56 g

Arugula and Spinach Mix

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Chives

28 g

Seed Blend

2 unit

Mini Cucumber

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories760 kcal
Fat43 g
Saturated Fat18 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber5 g
Protein30 g
Cholesterol20 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Small Bowl
Silicone Brush
Large Bowl
Whisk
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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