Extra Cheesy Fig Grilled Cheese

Name: Extra Cheesy Fig Grilled Cheese with classic tomato soup
Total time: 15 min
Yield: 2
Ingredients: 2 pièce(s) Pain à sandwich; ½ tasse(s) Monterey Jack, râpé; ¾ tasse(s) Mozzarella, râpée; 1 pièce(s) Jalapeno; 1 pièce(s) Tomates broyées à l'ail et aux oignons; 2 cs Base de sauce tomate; 7.5 g Bouillon de légumes en poudre; 5 g Mélange d’épices aux fines herbes italiennes; 56 ml Crème; 4 cs Tartinade de figues; 56 g Jeunes épinards; 28 g Garniture de salade; 100 g Tranches de bacon; 1 cs Huile*; 0.13 cc Poivre*; ½ cc Sucre*; 1 cs Beurre*; 0.13 cc Sel*

with classic tomato soup

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

It's time to dig into this famous food pairing that's ideal for cozying up after a long day. We're making a classic grilled cheese even more irresistible by adding jalapeño peppers and fig jam! The side of tomato soup is perfect for dunking. You'll want to scoop up every last drop!

étiquettes:

Végétarien

•Épicé

•Rapido-presto

Allergènes:

Hvede

•Gerste

•Milk

•Soja

•Schwefeldioxide und Sulfite

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation15 minutes

Temps de cuisson10 minutes

DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Pain à sandwich

½ tasse(s)

Monterey Jack, râpé

¾ tasse(s)

Mozzarella, râpée

1 pièce(s)

Jalapeno

1 pièce(s)

Tomates broyées à l'ail et aux oignons

2 cs

Base de sauce tomate

7.5 g

Bouillon de légumes en poudre

5 g

Mélange d’épices aux fines herbes italiennes

56 ml

Crème

4 cs

Tartinade de figues

56 g

Jeunes épinards

28 g

Garniture de salade

100 g

Tranches de bacon

Pas inclus dans votre livraison

1 cs

Huile*

0.13 cc

Poivre*

½ cc

Sucre*

1 cs

Beurre*

0.13 cc

Sel*

Informations nutritionnelles

Énergie (kcal)1120 kcal

Graisses68 g

dont saturés31 g

Glucides94 g

dont sucres32 g

Fibres9 g

Protéines35 g

Cholestérol135 mg

Sel3160 mg

Gras Trans2 g

Potassium1200 mg

Calcium650 mg

Fer6.5 mg

Ustensiles

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Spatule

•Grande poêle antiadhésive

•Fouet

•Bol à mélanger, moyen

Instructions

In a medium pot, combine crushed tomatoes, Italian Herb Spice Blend, vegetable stock powder, tomato sauce base, 1 1/2 cups (3 cups) warm water and 1/2 tsp (1 tsp) sugar.
Bring to a boil over high heat.
Once boiling, reduce heat to medium-low. Simmer for 8-10 min, stirring occasionally, until soup thickens. (NOTE: Cook soup for another 3-5 min to further thicken soup if it's not reduced to your liking!)
Stir in cream. Season with salt and pepper, to taste.

Meanwhile, reserve 2 tbsp (4 tbsp) of mozzarella cheese and 2 tbsp (4 tbsp) Monterey Jack cheese.
Halve rolls.
Roughly chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Spread three-quarters of the fig spread on bottom rolls, then top with remaining cheese and jalapeños*(refer to Chef’s Hack for heat guide).
Close with top rolls.

In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium heat.
When butter is melted, add sandwiches. Cook for 2-5 min per side, pressing down gently with a spatula, until golden-brown. (TIP: If the pan is dry after flipping, you can add additional butter!)

To a medium bowl, add remaining fig spread and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until fig spread dissolves.
Add spinach and salad topping mix. Toss to coat.

Halve sandwiches, if desired.
Serve fig grilled cheese sandwiches with salad and tomato soup alongside. (TIP: Sprinkle reserved cheeses overtop tomato soup, salad, or both!)
Enjoy!