Sun-Dried Tomato & Bacon Grilled Cheese

Name: Sun-Dried Tomato & Bacon Grilled Cheese with Balsamic Arugula Salad
Yield: 2 servings
Ingredients: 1 oz Tomato; 2 tbsp Mayonnaise; 1 tsp Garlic Powder; 4 slice Bread; 1/2 cup Mozzarella Cheese; 1/2 cup Cheddar Cheese; 5 tsp Balsamic Glaze; 2 oz Arugula; Salt; Black Pepper; 1 tsp Cooking Oil; 2 tsp Olive Oil; 3 tbsp Butter; 4 oz Bacon

with Balsamic Arugula Salad

By Recipe0 System

Nostalgia has a name, and it’s grilled cheese! Relive the glory of the melty, toasty classic with this grown-up take on everyone’s favorite sandwich. The addition of umami-packed sun-dried tomato aioli brings surprising new depth to the elevated combo of mozzarella and cheddar between slices of buttery toasted sourdough. Cap off your meal with a side salad of peppery arugula dressed in tangy-sweet balsamic vinaigrette.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 oz Tomato
2 tbsp Mayonnaise
1 tsp Garlic Powder
4 slice Bread
1/2 cup Mozzarella Cheese
1/2 cup Cheddar Cheese
5 tsp Balsamic Glaze
2 oz Arugula
Salt
Black Pepper
1 tsp Cooking Oil
2 tsp Olive Oil
3 tbsp Butter
4 oz Bacon

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a small bowl, whisk together sun-dried tomato paste, mayonnaise, and ⅛ tsp garlic powder (¼ tsp for 4 servings) until combined. (Be sure to measure the garlic powder—we sent more!) Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
2

Lay bread out on a clean work surface.

Spread one side of each bread slice with aioli.

Evenly layer half the bread slices with mozzarella and cheddar; top with remaining bread slices, aioli sides down, to form sandwiches. Add bacon to bread slices along with mozzarella and cheddar.
3

Heat 2 TBSP butter and a drizzle of oil in a large pan over medium heat.

Add sandwiches and cook, gently pressing with a spatula, until bread is golden and cheese melts, 2-4 minutes per side, adding an additional 1 TBSP butter when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly. Use pan used for bacon here.
4

In a large bowl, whisk together 2 tsp balsamic glaze and 2 tsp olive oil (4 tsp balsamic glaze and 4 tsp olive oil for 4 servings); season with salt and pepper. (Be sure to measure the balsamic glaze—we sent more!)
5

Add arugula to bowl with vinaigrette; toss to coat. Taste and season with salt and pepper if desired.
6

Halve sun-dried tomato grilled cheese sandos on a diagonal; divide between plates. Serve with salad on the side. Bacon is fully cooked when internal temperature reaches 145°.

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