Sun-Dried Tomato Grilled Cheese Sandos

🥘 Ingredients

• arugula
  2 c
• balsamic glaze
  2 tsp
• butter
  3 tbsp
• cooking oil
  1 tbsp
• garlic powder
  ⅛ tsp
• mayonnaise
  ¼ cup
• mozzarella cheese
  1 c
• olive oil
  2 tsp
• sourdough bread
  4 slices
• sun-dried tomato paste
  2 tbsp
• white cheddar cheese
  1 c

🍳 Cookware

• small bowl
• large pan
• large bowl

1. 

   1

   In a small bowl , whisk together sun-dried tomato paste , mayonnaise , and garlic powder until combined. Set aside.

   sun-dried tomato paste: 2 tbsp, mayonnaise: ¼ cup, garlic powder: ⅛ tsp
2. 

   2

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

   sourdough bread: 4 slices, 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 the sandwiches and cook, gently pressing with a spatula, until the bread is golden and cheese melts, ⏱️ 3 minutes per side. Add the remaining butter when flipping. If browning too quickly, lower the heat.

   butter: 3 tbsp, cooking oil: 1 tbsp
4. 

   4

   While the sandwiches finish cooking, whisk together balsamic glaze and olive oil in a large bowl . Season with salt and pepper. Add arugula to the bowl and toss to coat. Taste and adjust seasoning if desired.

   balsamic glaze: 2 tsp, olive oil: 2 tsp, arugula: 2 c
5. 

   5

   Halve the grilled cheese sandwiches on a diagonal and divide between plates. Serve immediately with the arugula salad on the side.