with Cranberry-Dijon Jam
Sure, a classic white bread and American grilled cheese hits the spot every now and then, but try one bite of this 15-minute sweet and savory lunch idea, and you may never quite be satisfied with the old standby again. Sourdough slices are swiped with sweet and tangy cranberry-Dijon jam, then layered with cheddar and mild Monterey Jack cheeses and crisp apple slices. They’re griddled in butter until perfectly golden brown and melty. Flip onto your plate, and boom—lunch, elevated!
Allergens
Utensils
Tags
Apple
1 unit
Dijon Mustard
2 teaspoon
Cranberry Jam
1 unit
Sourdough Bread
4 slice
Cheddar Cheese
0.5 cup
Monterey Jack Cheese
0.25 cup
Cooking Oil
2 teaspoon
• Wash and dry produce.
• Halve, core, and thinly slice half the apple (all for 4 servings).
• In a small bowl, stir together Dijon and jam.
• Lay bread out on a clean work surface. Spread half the bread slices with cranberry-Dijon jam. Layer with cheddar and as many apple slices as you like. Top with Monterey Jack and remaining bread slices.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add sandwiches. Cook until bread is golden brown and cheese melts, 3-4 minutes per side. TIP: You may need to work in batches, adding another drizzle of oil for each batch.
• Cut grilled cheese sandos in half on a diagonal and divide between plates. Serve with any remaining apple slices.
520
kcal
Calories
25
g
Fat
11
g
Saturated Fat
71
g
Carbohydrate
16
g
Sugar
2
g
Dietary Fiber
16
g
Protein
40
mg
Cholesterol
940
mg
Sodium
with Carrot Sticks, Cuke Rounds, Dried Fruit & Tortilla Chips