Blue Apron Brie & Pear Grilled Cheese Sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 serving San Luis Sourdough Deli Bread Slice 4 oz Brie Cheese .5 cup Brussels sprouts, fresh .25 cup Arugula 1 serving Lemon, fresh squeezed, juice of one whole lemon 1 pear, small (approx 3 per lb) Pears, fresh 2 tbsp Sage leaves, fresh (by SKINNYROBIN100) 10 nuts Hazelnuts 2 tbsp Butter, salted 1 tbsp Honey
4 Slices Sourdough Bread
4 Ounces Brie Cheese
5 Ounces Brussels Sprouts
2 Ounces Arugula
1 Lemon
1 Pear
1 Bunch Sage
2 Tablespoons Hazelnuts
2 Tablespoons Butter
1 Tablespoon Honey
1 Prepare the ingredients:
Wash and dry the fresh produce. Quarter and deseed the lemon. Thinly slice the cheese. Core and thinly slice the pear; place in a bowl and toss with the juice of 1 lemon wedge to prevent browning. Pick the sage leaves off the stems; discard the stems. Cut off and discard the stem ends of the Brussels sprouts. Halve the Brussels sprouts lengthwise, then thinly slice crosswise. Roughly chop the hazelnuts
2 Make the vinaigrette:
In a small bowl, combine the honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
3 Assemble the sandwiches:
Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.
3 Assemble the sandwiches:
Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.
5 Make the salad:
While the sandwiches cook, in a large bowl, combine the arugula, Brussels sprouts, hazelnuts and as much of the vinaigrette as you’d like (you may have extra); toss to thoroughly combine. Season with salt and pepper to taste.
6 Plate your dish:
Cut the cooked sandwiches in half diagonally. Divide the sandwiches and the salad between 2 plates. Enjoy!
Serving Size: Makes 2 - 4 Servings
4 Ounces Brie Cheese
5 Ounces Brussels Sprouts
2 Ounces Arugula
1 Lemon
1 Pear
1 Bunch Sage
2 Tablespoons Hazelnuts
2 Tablespoons Butter
1 Tablespoon Honey
1 Prepare the ingredients:
Wash and dry the fresh produce. Quarter and deseed the lemon. Thinly slice the cheese. Core and thinly slice the pear; place in a bowl and toss with the juice of 1 lemon wedge to prevent browning. Pick the sage leaves off the stems; discard the stems. Cut off and discard the stem ends of the Brussels sprouts. Halve the Brussels sprouts lengthwise, then thinly slice crosswise. Roughly chop the hazelnuts
2 Make the vinaigrette:
In a small bowl, combine the honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
3 Assemble the sandwiches:
Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.
3 Assemble the sandwiches:
Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.
5 Make the salad:
While the sandwiches cook, in a large bowl, combine the arugula, Brussels sprouts, hazelnuts and as much of the vinaigrette as you’d like (you may have extra); toss to thoroughly combine. Season with salt and pepper to taste.
6 Plate your dish:
Cut the cooked sandwiches in half diagonally. Divide the sandwiches and the salad between 2 plates. Enjoy!
Serving Size: Makes 2 - 4 Servings
Nutritional Info Amount Per Serving
- Calories: 677.0
- Total Fat: 32.6 g
- Cholesterol: 87.7 mg
- Sodium: 905.0 mg
- Total Carbs: 75.0 g
- Dietary Fiber: 5.5 g
- Protein: 24.1 g
Member Reviews