Cheddar and Chili Apricot Grilled Cheese
with Arugula Salad and Chive Vinaigrette
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.
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
113 g
Smoked Cheddar Cheese, shredded
(Contains: Milk)
2 unit
Sub Roll
(Contains: Gluten)
1 tbsp
Apricot Spread
1 tsp
Chili Flakes
56 g
Arugula and Spinach Mix
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Chives
28 g
Seed Blend
2 unit
Mini Cucumber
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
