Blue Apron Brie & Pear Grilled Cheese Sandwich

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Blue Apron Brie & Pear Grilled Cheese Sandwich calories by ingredient
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Introduction

With Brussels Sprout, Arugula & Hazelnut Salad.
See https://www.blueapron.com/recipes/brie-pea
r-grilled-cheese-sandwiches-with-bruss
els-sprout-arugula-hazelnut-salad for details.
With Brussels Sprout, Arugula & Hazelnut Salad.
See https://www.blueapron.com/recipes/brie-pea
r-grilled-cheese-sandwiches-with-bruss
els-sprout-arugula-hazelnut-salad for details.

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

Tips

One sandwich/half the prepared salad is good for someone with a larger appetite. Half a serving works for a smaller person/appetite - I divided mine as dinner and leftovers for lunch.

I suggest slicing the cheese directly to the bread, since brie is sticky.


Directions

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

TAGS:  Vegetarian Meals |

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