Sun-Dried Tomato Grilled Cheese Sandos

🥘 Ingredients

• arugula
  4 oz
• balsamic glaze
  5 tsp
• butter
  3 tbsp
• cooking oil
  1 tsp
• garlic powder
  1 tsp
• mayonnaise
  4 tbsp
• mozzarella cheese
  1 c
• olive oil
  4 tsp
• pepper
• salt
• sourdough bread
  8 slice
• sun-dried tomato paste
  2 oz
• white cheddar cheese
  1 c

🍳 Cookware

• small bowl
• large pan
• spatula
• large bowl

1. 

   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!)

   sun-dried tomato paste: 2 oz, mayonnaise: 4 tbsp, garlic powder: 1 tsp
2. 

   2

   Lay sourdough bread out on a clean work surface. Spread one side of each bread slice with aioli. Evenly layer half the bread slices with mozzarella cheese and white cheddar cheese ; top with remaining bread slices, aioli sides down, to form sandwiches.

   sourdough bread: 8 slice, mozzarella cheese: 1 c, white cheddar cheese: 1 c
3. 

   3

   Heat butter and a drizzle of cooking 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 minutes to ⏱️ 4 minutes per side, adding an additional butter when flipping. TIP: Work in batches if necessary, adding more butter if needed; lower heat if browning too quickly.

   butter: 2 tbsp, cooking oil: 1 tsp, butter: 1 tbsp
4. 

   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!)

   balsamic glaze: 5 tsp, olive oil: 4 tsp, salt, pepper
5. 

   5

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

   arugula: 4 oz
6. 

   6

   Halve sun-dried tomato grilled cheese sandos on a diagonal; divide between plates. Serve with salad on the side.