There’s nothing better than a grilled cheese sandwich layered with sweet nectarines and fresh mozzarella—especially when it’s homemade!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Arugula and Spinach Mix
Baby Heirloom Tomatoes
Brioche Bun(ContainsMilk/Lait, Wheat/Blé, Egg/Oeuf)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Basil Pesto(ContainsMilk/Lait, Soy/Soja)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, wash and dry all produce. Cut cucumber into 1/4-inch rounds. Halve tomatoes. Cut four sections off nectarine, avoiding pit, then cut into 1/4-inch slices. Pick basil leaves from stems. Cut mozzarella into 1/4-inch slices, then season with salt and pepper. Add the nectarine slices and 1 tbsp balsamic glaze (dbl for 4 ppl) to a small bowl. Gently toss to coat nectarines.
Stir together the mayo and pesto in another small bowl. Set aside. Whisk together 1 tbsp vinegar (dbl for 4 ppl), 1/2 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add tomatoes and cucumber and toss together. Set aside.
Halve buns, then evenly spread basil mayo onto all cut sides. Top bottom buns with mozzarella, nectarine mixture and half the basil leaves. Top with top bun.
Heat a large non-stickpan over medium heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Swirl to melt butter. Add sandwiches. Sear, using a spatula to press down occasionally, until buns are golden-brown and cheese is melted, 4-5 min per side. (TIP: Cover with a lid for the last 1-2 min to help cheese melt!) (TIP: Depending on the size of your pan, you might need to cook in batches! Use 1 tbsp butter and 1 tbsp oil per batch.)
In the bowl with tomatoes and cucumbers, add arugula/ spinach mix and tear over remaining basil leaves. Toss to combine.
Halve grilled cheese. Divide salad and grilled cheese between plates.