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Green Bean, Pesto & White Cheddar Grilled Cheese with Mixed Greens.

  • 1 (227 g) block
    cheddar cheese
  • 1 small pkg
    fresh basil
  • 2 cloves
  • 1
    Granny Smith apple
  • 0.45 kg
    green beans
  • 28 g
    Parmesan cheese
  • ¼ cup
    pine nuts
  • 1 (142 g) pkg
    spring mix (mixed greens)
  • 8 slices
    whole grain bread
    apple cider vinegar
    black pepper
    butter, unsalted
    extra virgin olive oil
    pure maple syrup
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    1 small pkg fresh basil
    0.45 kg green beans
    1 Granny Smith apple
    1 (142 g) pkg spring mix (mixed greens)
  • 3
    Finely grate the Parmesan; transfer to a small bowl.
    28 g Parmesan cheese
  • 4
    Peel and mince the garlic. Pick the basil leaves off the stems; discard the stems and mince the leaves. Add both to the bowl with the parmesan.
    2 cloves garlic
  • 5
    Trim and discard the ends of the green beans. Once the water in the saucepan is boiling, add the beans and cook until bright green and tender-crisp, 3-4 minutes. Drain and set aside.
  • 6
    Finely chop the pine nuts.
    ¼ cup pine nuts
  • 7
    Add pine nuts, oil, salt, and pepper to the bowl with the Parmesan and stir to combine the pesto; set aside.
    4 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Coarsely grate the cheddar.
    1 (227 g) block cheddar cheese
  • 9
    Divide pesto among bread slices and top half of them with half of the cheddar. Arrange green beans on top of the cheddar so that they all face the same direction. Cover with remaining cheese and close sandwiches; press to secure ingredients.
    8 slices whole grain bread
  • 10
    Preheat a large skillet over medium-low heat.
  • 11
    Once the skillet is hot, add butter and swirl to coat the bottom. Place sandwiches in the skillet and cook, flipping once, until bread is golden brown and cheese is melted, 3-4 minutes per side. Cook in batches if necessary. Once done, transfer to a cutting board; slice sandwiches on the diagonal.
    4 tsp butter, unsalted
  • 12
    Meanwhile, combine oil, vinegar, maple syrup, salt, and pepper in a large bowl; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    4 tsp apple cider vinegar
    2 tsp pure maple syrup
    ¼ tsp salt
    ¼ tsp black pepper
  • 13
    Core and thinly slice apple; add apple and mixed greens to the bowl with the dressing; toss to combine the salad.
  • 14
    To serve, divide the salad and sandwiches between plates. Enjoy!