Brie & Pear Grilled Cheese Sandwiches with Brussels Sprout, Arugula & Hazelnut Salad

• Vegetarian

• Produce

  • 2 oz Arugula
  • 5 oz Brussels sprouts
  • 1 Lemon
  • 1 Pear
  • 1 Bunch Sage

• Condiments

  • 1 tbsp Honey

• Nuts & Seeds

  • 2 tbsp Hazelnuts

• Bread & Baked Goods

  • 4 Slices Sourdough bread

• Dairy

  • 4 oz Brie cheese
  • 2 tbsp Butter

Found on blueapron.com

Description

Ingredients

• 4 Slices Sourdough Bread
• 4 Ounces Brie Cheese
• 5 Ounces Brussels Sprouts
• 2 Ounces Arugula
• 1 Lemon
• 1 Pear
• 1 Bunch Sage
• 2 Tablespoons Hazelnuts
• 2 Tablespoons Butter
• 1 Tablespoon Honey

Directions

• 1 Prepare the ingredients: Wash and dry the fresh produce. Quarter and deseed the lemon. Thinly slice the cheese. Core and thinly slice the pear; place in a bowl and toss with the juice of 1 lemon wedge to prevent browning. Pick the sage leaves off the stems; discard the stems. Cut off and discard the stem ends of the Brussels sprouts. Halve the Brussels sprouts lengthwise, then thinly slice crosswise. Roughly chop the hazelnuts.
• 2 Make the vinaigrette: In a small bowl, combine the honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
• 3 Assemble the sandwiches: Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.
• 4 Cook the sandwiches: In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.
• 5 Make the salad: While the sandwiches cook, in a large bowl, combine the arugula, Brussels sprouts, hazelnuts and as much of the vinaigrette as you’d like (you may have extra); toss to thoroughly combine. Season with salt and pepper to taste.
• 6 Plate your dish: Cut the cooked sandwiches in half diagonally. Divide the sandwiches and the salad between 2 plates. Enjoy!
• 1 Prepare the ingredients: Wash and dry the fresh produce. Quarter and deseed the lemon. Thinly slice the cheese. Core and thinly slice the pear; place in a bowl and toss with the juice of 1 lemon wedge to prevent browning. Pick the sage leaves off the stems; discard the stems. Cut off and discard the stem ends of the Brussels sprouts. Halve the Brussels sprouts lengthwise, then thinly slice crosswise. Roughly chop the hazelnuts.
• 2 Make the vinaigrette: In a small bowl, combine the honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
• 3 Assemble the sandwiches: Place the bread slices on a clean, dry work surface. Divide the cheese, pear (you may have extra) and sage between 2 of the bread slices; season with salt and pepper. Top with the remaining bread slices.
• 4 Cook the sandwiches: In a large pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the sandwiches and cook 3 to 4 minutes on the first side, or until golden brown and crispy. Add the remaining butter and carefully flip the sandwiches. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.
• 5 Make the salad: While the sandwiches cook, in a large bowl, combine the arugula, Brussels sprouts, hazelnuts and as much of the vinaigrette as you’d like (you may have extra); toss to thoroughly combine. Season with salt and pepper to taste.
• 6 Plate your dish: Cut the cooked sandwiches in half diagonally. Divide the sandwiches and the salad between 2 plates. Enjoy!

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