Cheddar Apple Grilled Cheese with Baby Kale Salad
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Ingredients & Equipment
What we send
- 1Gala apple
- 1/2 teaspoonsugar
- 1 tablespoonChampagne vinegar
- 3 packetsDijon mustard
- 2 packetsmayonnaise
- 4 slicessourdough bread
- 5 ouncesshredded white Cheddar cheese
- 5 ouncesbaby kale
- 1/4 cuppumpkin seeds
- 1/8 teaspoonground cinnamon
- 1/8 teaspoonground ginger
- 1/8 teaspoonground cardamom
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot
- 12" large nonstick pan
- 10" heavy medium pan or plate
Halve lemon. Peel apple. Halve, remove and discard core, and cut into ½-inch cubes.
In a small pot over medium-high heat, bring spice mix, juice of 1 lemon, apple, ⅓ cup water, and ¼ teaspoon salt to a boil. Once boiling, cook until liquid is reduced by half, about 5 minutes. Reduce heat to medium and simmer, breaking up apple with a spoon, until compote is smooth, about 3 minutes more. Remove pot from heat and set aside to cool slightly.
While compote cools, in a large bowl, whisk together sugar, champagne vinegar, ½ packet mustard, ⅛ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside.
Assemble Grilled Cheese
Spread mayonnaise on 1 side of each bread slice. Lay 2 bread slices on a clean, dry surface, mayonnaise-side down, and spread remaining mustard evenly over tops. Sprinkle over half of Cheddar, dividing evenly. Spoon apple compote over cheese, then sprinkle remaining Cheddar over compote. Top with remaining bread, mayonnaise-side up.
Cook Grilled CheeseAdd sandwiches to a large nonstick pan over medium heat and place a medium pan or large plate on top, pressing down on sandwiches. Cook until bread is golden and cheese is melted, about 4 minutes per side.
Plate Grilled Cheese
Add baby kale and pumpkin seeds to bowl with dressing, toss to coat, and divide between 2 plates. Serve with Cheddar apple grilled cheese and share with a fellow cheese lover.