Bacon Grilled Cheese Sandos
with Sun-Dried Tomatoes & Arugula Salad
Nostalgia has a name, and it’s Grilled Cheese! Relive the glory of a melty, toasty classic with this fresh take on everyone’s favorite sandwich. The addition of a dynamic duo—umami-packed sun-dried tomatoes and balsamic glaze—brings surprising new depth to this blend of melty Italian cheeses between slices of buttery toasted sourdough. Cap it all off with a side salad of peppery arugula tossed with crunchy croutons in a tangy-sweet balsamic vinaigrette for a grown-up meal that your inner child will just love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 ounce
Sun-Dried Tomatoes
½ cup
Mozzarella Cheese
(Contains Milk)
½ cup
Italian Cheese Blend
(Contains Milk)
1 teaspoon
Garlic Powder
5 teaspoon
Balsamic Glaze
4 slice
Sourdough Bread
(Contains Soy, Wheat)
1 unit
Croutons
(Contains Milk, Wheat)
2 ounce
Arugula
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Finely chop sun-dried tomatoes. • In a medium bowl, combine sun-dried tomatoes, mozzarella, Italian cheese blend, half the garlic powder, half the balsamic glaze, and a drizzle of olive oil (all the garlic powder and a large drizzle of olive oil for 4 servings). Season lightly with salt and pepper.
Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.
• Divide cheese mixture between half the sourdough slices; press lightly to adhere. Top with remaining sourdough slices to form sandwiches. • Heat 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium heat. Add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until bread is golden and cheese melts, 2-4 minutes per side, adding an additional 1 TBSP butter before flipping. (For 4 servings, work in batches, wiping out pan between batches and adding more butter if needed.) TIP: Lower heat if sandwiches begin to brown too quickly.
Top cheese mixture with bacon; press lightly to adhere. Cook through remainder of step as instructed.
• Gently crush croutons in their bag. • In a large bowl, toss arugula with remaining balsamic glaze and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper.
• Halve sandwiches on a diagonal. • Divide sandwiches and salad between plates. Top salad with croutons and serve.
Bacon is fully cooked when internal temperature reaches 145°.
