HelloFresh

Sun-Dried Tomato Grilled Cheese Sandos

with Balsamic Arugula Salad

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Use a heavy-bottomed pan to press the sandwiches while cooking for a panini-style crust. If making more servings, cook in batches and allow longer cooking time as needed. Lower the heat if browning too quickly to avoid burning the bread.

Ingredients

1 oz Sun-Dried Tomato Paste
2 tbsp Mayonnaise
0.5 tsp Garlic Powder
4 slice Sourdough Bread
0.5 cup Mozzarella Cheese
0.5 cup White Cheddar
2 tsp Balsamic Glaze
2 oz Arugula
0 Olive Oil
0 Cooking Oil
0 Butter
0 Kosher Salt
0 Black Pepper

Tools

Small bowl
Whisk
Large pan
Large bowl
Spatula

Click anywhere to see instructions →

HelloFresh

Sun-Dried Tomato Grilled Cheese Sandos

with Balsamic Arugula Salad

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 oz Sun-Dried Tomato Paste
2 tbsp Mayonnaise
0.5 tsp Garlic Powder
4 slice Sourdough Bread
0.5 cup Mozzarella Cheese
0.5 cup White Cheddar
2 tsp Balsamic Glaze
2 oz Arugula
0 Olive Oil
0 Cooking Oil
0 Butter
0 Kosher Salt
0 Black Pepper

Tools

Small bowl Whisk Large pan Large bowl Spatula

Mise en Place

Gather and measure ingredients

Gather all ingredients: 1 oz of sun-dried tomato paste, 2 TBSP of mayonnaise, 1/2 tsp of garlic powder, 4 slices of sourdough bread, 1/2 cup of mozzarella cheese, 1/2 cup of white cheddar cheese, 2 oz of arugula, 2 tsp of balsamic glaze, 2 tsp of olive oil, 2 TBSP + 1 TBSP of butter. Have kosher salt, black pepper, and cooking oil ready.

Prep produce and equipment

Wash and dry arugula. Set out a small bowl for aioli, large bowl for vinaigrette and salad, large pan for grilling, and gather a whisk and spatula.

Grate or slice cheeses (if not pre-shredded)

Grate or slice mozzarella cheese and white cheddar cheese to have 1/2 cup of each ready for sandwich assembly.

Lay out sandwich components

Lay out 4 slices of sourdough bread on a clean work surface for easy assembly.

Measure salad dressing ingredients

Measure 2 tsp of balsamic glaze and 2 tsp of olive oil and place in the large bowl for vinaigrette.

Cooking Steps

Make Aioli

Wash and dry produce. In a small bowl, whisk together 1 oz of sun-dried tomato paste, 2 TBSP of mayonnaise, and ½ tsp of garlic powder (2 oz, 4 TBSP, and ¼ tsp for 4 servings) until combined. (Be sure to measure the garlic powder—more was sent than needed!)

Assemble Sandos

Lay 4 slices of sourdough bread out on a clean work surface. Spread one side of each bread slice with aioli. Evenly layer half the bread slices with mozzarella cheese and white cheddar; top with remaining bread slices, aioli sides down, to form sandwiches. (8 slices of bread for 4 servings.)

Cook Sandos

Heat 2 TBSP of butter and a drizzle of oil in a large pan over medium heat. Add sandwiches and cook, gently pressing with a spatula, until bread is golden and cheese melts, about 2-4 minutes per side. Add an additional 1 TBSP of butter when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.

Make Vinaigrette

In a large bowl, whisk together 2 tsp of balsamic glaze and 2 tsp of olive oil (4 tsp each for 4 servings); season with salt and pepper. (Be sure to measure the balsamic glaze—we sent more!)

Toss Salad

Add 2 oz of arugula to the bowl with vinaigrette and toss to coat. Taste and season with salt and pepper if desired. (4 oz arugula for 4 servings.)

Finish & Serve

Halve sun-dried tomato grilled cheese sandos on a diagonal; divide between plates. Serve with salad on the side.

← Click anywhere to see ingredients