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Pesto Mozzarella & Nectarine Grilled Cheese

Pesto Mozzarella & Nectarine Grilled Cheese

with Simple Basil Tomato Salad

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There’s nothing better than a grilled cheese sandwich layered with sweet nectarines and fresh mozzarella—especially when it’s homemade!

Tags:Veggie
Allergens:Milk/LaitWheat/BléEgg/OeufSulphites/SulfiteSoy/SojaMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

56 g

Arugula and Spinach Mix

7 g

Basil

113 g

Baby Heirloom Tomatoes

66 g

Mini Cucumber

2 unit

Brioche Bun

(ContainsMilk/Lait, Wheat/Blé, Egg/Oeuf)

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

135 g

Nectarine

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tbsp

Salt and Pepper*

2 tbsp

Oil*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat49 g
Saturated Fat12 g
Carbohydrate63 g
Sugar15 g
Dietary Fiber5 g
Protein14 g
Cholesterol45 mg
Sodium1560 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Small Bowl
Large Bowl
Whisk
Large Non-Stick Pan
Spatula
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.)

5

In the bowl with tomatoes and cucumbers, add arugula/ spinach mix and tear over remaining basil leaves. Toss to combine.

6

Halve grilled cheese. Divide salad and grilled cheese between plates.