HelloFresh

Sun-Dried Tomato Grilled Cheese Sandos with Balsamic Arugula Salad

A crispy grilled cheese with mozzarella, cheddar, and sun-dried tomato aioli, served alongside a tangy arugula salad.

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Press the sandwiches with a heavy-bottomed pan to mimic a panini press. Work in batches if needed, adding more butter if necessary, and lower heat if browning too quickly. Be sure to measure out the garlic powder and balsamic glaze as more is sent than needed.

Ingredients

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

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

A crispy grilled cheese with mozzarella, cheddar, and sun-dried tomato aioli, served alongside a tangy arugula salad.

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

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

Tools

small bowl whisk large pan large bowl spatula

Mise en Place

Wash and Dry Produce

Wash and dry 2 oz of arugula so it is ready for the salad later.

Prepare Aioli Ingredients

Measure out 1 oz of sun-dried tomato paste, 2 TBSP of mayonnaise, and 1/8 tsp of garlic powder. Set aside in a small bowl for mixing.

Slice Cheeses (if needed)

If not pre-sliced, slice 1/2 cup of mozzarella cheese and 1/2 cup of white cheddar for easier sandwich assembly.

Get Out Necessary Equipment

Get out a small bowl for the aioli, a large bowl for the vinaigrette and salad, a whisk, a large pan for grilling, and a spatula.

Prep Balsamic Vinaigrette Ingredients

Measure 2 tsp of balsamic glaze and 2 tsp of olive oil, and set aside with a pinch of kosher salt and black pepper.

Prepare Bread

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

Soften Butter

Measure out 2 TBSP of butter and leave at room temperature to soften, making for easier spreading and melting during cooking.

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 ⅛ tsp of garlic powder (use 2 oz tomato paste, 4 TBSP mayonnaise, and ¼ tsp garlic powder for 4 servings) until combined.

Assemble Sandos

Lay 4 slices of sourdough bread out on a clean work surface. Spread one side of each bread slice with the aioli. Evenly layer half the bread slices with ½ cup of mozzarella cheese and ½ cup of white cheddar cheese (double quantities for 4 servings). Top with remaining bread slices, aioli sides down, to form sandwiches.

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, 2-4 minutes per side, adding an additional 1 TBSP butter when flipping. You can work in batches if necessary, adding more butter as needed; lower heat if browning too quickly.

Make Vinaigrette

In a large bowl, whisk together 2 tsp balsamic glaze and 2 tsp olive oil (use 4 tsp each for 4 servings). Season with salt and pepper.

Toss Salad

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

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