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Apple-Cheddar Grilled Cheese Sandwiches with Arugula, Apple & Pecan Salad.

  • 1 (5 oz) pkg
    baby arugula
  • 1 (8 oz) block
    cheddar cheese
  • 2
    Gala apples
  • ¼ cup
    pecans, dry roasted
  • 8 slices
    whole grain bread
    apple cider vinegar
    black pepper
    butter, unsalted
    Dijon mustard
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    2 Gala apples
    1 (5 oz) pkg baby arugula
  • 2
    Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into thin wedges. Transfer to a medium bowl.
  • 3
    Coarsely grate 2 cups of cheddar and transfer to a bowl.
    1 (8 oz) block cheddar cheese
  • 4
    Place the 8 bread slices on a flat surface and divide the mustard among them. Evenly top 4 of the slices with ½ of the apple (save the rest for the salad) and the grated cheddar; season with salt and pepper. Cover the sandwiches with the remaining bread slices, mustard-side-down.
    8 slices whole grain bread
    2 tbsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Preheat a nonstick skillet over medium heat.
  • 6
    Add butter to the skillet and swirl to coat the bottom.
    ½ tbsp butter, unsalted
  • 7
    Place 2 of the sandwiches in the skillet and cook until the bottom is golden brown, 2 to 4 minutes. Then, remove the sandwiches to a plate and add more butter to the skillet; return the sandwiches to the skillet, browned-side-up, and cook until golden brown on the other side and the cheese is melted, 2 to 4 minutes. Once done, transfer to a cutting board. Repeat the process with the remaining sandwiches.
    ½ tbsp butter, unsalted
  • 8
    While the sandwiches toast, roughly chop the pecans.
    ¼ cup pecans, dry roasted 
  • 9
    Transfer the arugula, remaining apple slices, and pecans to a large salad bowl.
  • 10
    In a small bowl, combine and whisk together extra virgin olive oil, apple cider vinegar, honey, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tbsp apple cider vinegar
    1 tsp honey
    ¼ tsp salt
    ⅛ tsp black pepper 
  • 11
    Pour the dressing over the salad and toss to coat.
  • 12
    Cut the sandwiches in half on the diagonal.
  • 13
    To serve, divide the salad and sandwiches between plates. Enjoy!