Apple and Cheddar Grilled Cheese
Fall Kale Salad with Cranberries
Ingredients
- 3 Tbsp stone-ground Dijon mustard
- 3 Tbsp mayonnaise
- 12 slices Italian bread
- 2 cups freshly shredded Cheddar cheese
- 1 large apple, cored and thinly sliced
- 2 Tbsp butter
Instructions
- Combine mustard and mayonnaise in a bowl; spread evenly onto bread slices.
- Sprinkle equal amounts of Cheddar cheese and then apple slices onto 6 bread slices; top with remaining 6 bread slices.
- Melt 1 Tbsp butter in a large skillet over medium-high heat.
- Place 3 sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown and cheese melts.
- Repeat procedure with remaining 1 Tbsp butter and 3 sandwiches.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale (or use spring mix)
- ¼ cup thinly sliced red onion
- ⅓ cup dried cranberries (or use raisins)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp pepper
- 3 Tbsp roasted pumpkin seeds (or use sunflower kernels or walnuts)
Side Dish Instructions
- Combine kale, onion, and cranberries in a salad bowl.
- Whisk together oil, vinegar, honey, mustard, salt and pepper; toss with salad. Sprinkle with pumpkin seeds.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
