Caramelized Apple Cheddar Melts
with a Honey Dijon Arugula Salad
Sure, a classic white bread and American cheese melt hits the spot every now and then—but try one bite of this sweet and savory sandwich, and you just might want to add it to your weeknight repertoire. Sourdough bread slices are swiped with Dijon mustard, then layered with white and yellow cheddar and a caramelized apple filling. They’re griddled in butter until perfectly golden brown and melty and paired with arugula, dried cranberries, and sunflower seeds tossed in a tangy Honey Dijon Dressing.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Apple
¼ ounce
Thyme
4 slice
Sourdough Bread
(Contains Soy, Wheat)
2 teaspoon
Dijon Mustard
½ cup
White Cheddar Cheese
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
2 ounce
Arugula
1.16 ounce
Ocean Spray® Craisins® Dried Cranberries
½ ounce
Sunflower Seeds
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
Not included in your delivery
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Halve, core, and finely dice apple. Strip thyme leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add apple; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Add ½ tsp sugar (1 tsp for 4), minced thyme, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until apple is caramelized and jammy, 2-3 minutes more. Turn off heat. Season with salt and pepper; transfer to a small bowl.
• Place sourdough on a clean work surface. Spread half the slices with mustard, then top with white cheddar, caramelized apple, and yellow cheddar. Place remaining bread slices on top to create sandwiches.
• Melt 1 TBSP butter in pan used for apple over medium heat. Add sandwiches and cook until golden brown on first side, 4-5 minutes. • Remove sandwiches; add another 1 TBSP butter to pan. Once butter has melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese has melted, 4-5 minutes more. (For 4 servings, cook in two batches; repeat process with remaining sandwiches, adding 1 TBSP butter to the pan for each side.)
• While sandwiches cook, add arugula to a large bowl along with dried cranberries and sunflower seeds; toss with as much Honey Dijon Dressing as you like. Taste and season with salt and pepper. • Halve melts on a diagonal. • Divide salad and melts between plates. Serve with any remaining Honey Dijon Dressing on the side for dipping.