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Truffled Onion Grilled Cheeses

Truffled Onion Grilled Cheeses

with Potato Wedges and Lemony Mixed Greens

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Who said grilled cheese can’t be luxurious? This week, our chefs added a few twists to make the nostalgic dish extra-indulgent. We’re talking slices of fresh mozzarella, truffle-flecked caramelized onions, AND truffled sour cream for dipping. On the side, there’s roasted potato wedges and a heap of lemony mixed greens. Yeah, this is one grilled cheese you may just feel inclined to break out the white tablecloth for.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit


4 ounce

Fresh Mozzarella


4 tablespoon

Sour Cream


0.07 ounce

Truffle Zest

4 slice

Sourdough Bread

(ContainsSoy, Wheat)

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon


2 tablespoon



Kosher Salt


4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber9 g
Protein20 g
Cholesterol90 mg
Sodium880 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Slice potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve lemon. Thinly slice mozzarella. In a small bowl, combine sour cream and ¼ tsp truffle zest (½ tsp for 4 servings; we’ll use the rest later).


Toss potatoes on a baking sheet with a drizzle of olive oil; season with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.


Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 2 TBSP water and 1 tsp sugar (2 tsp for 4); cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat. Transfer to a small bowl and stir in remaining truffle zest. Wipe out pan.


Place bread on your work surface. Top half the slices with an even layer of mozzarella and onion; top with remaining slices of bread. Melt 1 TBSP butter in pan used for onion over medium heat. Add sandwiches; cook until golden brown on first side, 3-5 minutes. Flip and add another 1 TBSP butter to pan; cook until bread is golden brown and cheese is melted, 3-5 minutes more. TIP: For 4 servings, you may need to cook in batches, adding 1 TBSP butter for each side.


Meanwhile, toss mixed greens in a large bowl with a large drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.


Slice grilled cheese sandwiches in half on a diagonal. Divide between plates with potato wedges and salad on the side. Serve with truffled sour cream for dipping.