Pimiento Grilled Cheese with Apple, Almond, and Arugula Salad
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Ingredients & Equipment
What we send
- 2 packetsunsalted butter
- 1Granny Smith apple
- 1roasted piquillo pepper
- 2 packetschipotle mayonnaise
- 1 packetplain mayonnaise
- 2 ouncesshredded Gruyère cheese
- 2 ouncesshredded Cheddar cheese
- 4 slicesbrioche bread
- 2 teaspoonswhite balsamic vinegar
- 3 ouncesbaby arugula
- 2 tablespoonssliced almonds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- Tree Nuts
Preheat oven to 425ºF. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. Slice off rounded sides of apple and thinly slice, discarding core. Roughly chop piquillo pepper.
Make pimiento cheese
In a medium bowl, stir together chipotle mayonnaise, plain mayonnaise, Gruyère, Cheddar, and piquillo pepper to combine—this is a great task for your kitchen companion.
Assemble grilled cheese
Spread softened butter over 1 side of bread slices. Arrange butter-side up on a baking sheet and bake until beginning to crisp, 2 minutes, then flip. Spread pimiento cheese over plain sides of 2 bread slices—enlist a helping hand for this part. Return to oven and bake until pimiento cheese is melted and bread is golden, 2 minutes more.
Finish grilled cheese
Carefully remove baking sheet from oven. Top pimiento cheese with remaining bread slices, butter-side up. Return to oven and bake until tops of sandwiches are golden, 1-2 minutes.
In a large bowl (big enough for the salad), whisk together white balsamic vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Pat arugula dry with paper towel and add to bowl with dressing, along with almonds and apple, and toss to coat.
Plate pimiento grilled cheese
Divide apple, almond, and arugula salad between serving plates. Cut pimiento grilled cheese sandwiches in half on a diagonal and serve with salad. Dig in!