Grilled Cheese & Sun-Dried Tomato Sandos

Name: Grilled Cheese & Sun-Dried Tomato Sandos plus Arugula Salad with Balsamic Dressing
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1.5 ounce Sun-Dried Tomatoes; ½ cup Mozzarella Cheese; ½ cup Italian Cheese Blend; 1 teaspoon Garlic Powder; 5 teaspoon Balsamic Glaze; 4 slice Sourdough Bread; 1 unit Croutons; 2 ounce Arugula; Salt; Pepper; 2 teaspoon Olive Oil; 3 tablespoon Butter

plus Arugula Salad with Balsamic Dressing

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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.

Tags:

New

•Easy Prep & Clean

•Quick

•Veggie

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

3 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories740 kcal

Fat44 g

Saturated Fat22 g

Carbohydrate67 g

Sugar16 g

Dietary Fiber3 g

Protein24 g

Cholesterol90 mg

Sodium1370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Large Pan

•Large Bowl

Instructions

PDF

• 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.

• 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.

• 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.