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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
How to make it
1
Rinse and dry all produce. Pit and roughly chop the plum. Halve the cucumber lengthwise; scoop out seeds and slice crosswise into 1/4-inch pieces. Crumble the cheese. Trim the endives and halve lengthwise; thinly slice on an angle. Cut the chives into 1/2-inch pieces. Peel and mince the garlic into a paste. Peel and mince the shallot to get 2 tablespoons. Quarter and deseed the lemon. In a bowl, combine the garlic paste, half the shallot, and the juice of all 4 lemon wedges; season.
2
In a small pot, combine the plum, sugar, remaining shallot, and 2 tablespoons water; season. Bring to a boil, then reduce to medium-high and simmer stirring frequently 4-6 minutes until thickened. Taste and season. Transfer to a heatproof bowl and let cool 2 minutes.
3
Slowly whisk 2 tablespoons olive oil into the shallot-lemon mixture until combined. In a separate large bowl, combine the cucumber and half the vinaigrette; toss and season. Set aside to marinate at least 5 minutes.
4
Lay the bread slices flat. Divide the cheese between 2 slices. Top with the jam; season. Complete with the remaining slices.
5
Melt half the butter in a large pan over medium-high. Add the sandwiches and cook 2-3 minutes until golden. Add the remaining butter and flip. Cook 2-3 minutes more until golden and the cheese melts. Transfer to a board.
6
Add the endives and chives to the bowl of marinated cucumber; season. Add enough remaining vinaigrette to coat and toss. Halve the sandwiches. Divide between 2 plates. Serve with the salad on the side.
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Menus rotate every week, so the current lineup will not last.
With Endive & Marinated Cucumber Salad makes Grilled Goat Cheese & Plum Jam Sandwiches one of the Vegetarian options in Blue Apron's rotating weekly lineup.
A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 48 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and dry all produce. Pit and roughly chop the plum. Halve the cucumber lengthwise; scoop out seeds and slice crosswise into 1/4-inch pieces. Crumble the cheese. Trim the endives and halve lengthwise; thinly slice on an angle. Cut the chives into 1/2-inch pieces. Peel and mince the garlic into a paste. Peel and mince the shallot to get 2 tablespoons. Quarter and deseed the lemon. In a bowl, combine the garlic paste, half the shallot, and the juice of all 4 lemon wedges; season.
In a small pot, combine the plum, sugar, remaining shallot, and 2 tablespoons water; season. Bring to a boil, then reduce to medium-high and simmer stirring frequently 4-6 minutes until thickened. Taste and season. Transfer to a heatproof bowl and let cool 2 minutes.
Slowly whisk 2 tablespoons olive oil into the shallot-lemon mixture until combined. In a separate large bowl, combine the cucumber and half the vinaigrette; toss and season. Set aside to marinate at least 5 minutes.
Lay the bread slices flat. Divide the cheese between 2 slices. Top with the jam; season. Complete with the remaining slices.
Melt half the butter in a large pan over medium-high. Add the sandwiches and cook 2-3 minutes until golden. Add the remaining butter and flip. Cook 2-3 minutes more until golden and the cheese melts. Transfer to a board.
Add the endives and chives to the bowl of marinated cucumber; season. Add enough remaining vinaigrette to coat and toss. Halve the sandwiches. Divide between 2 plates. Serve with the salad on the side.
Grilled Goat Cheese & Plum Jam Sandwiches is a Blue Apron meal
Which meal service offers Grilled Goat Cheese & Plum Jam Sandwiches?
Grilled Goat Cheese & Plum Jam Sandwiches is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Grilled Goat Cheese & Plum Jam Sandwiches american?
Grilled Goat Cheese & Plum Jam Sandwiches is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Grilled Goat Cheese & Plum Jam Sandwiches take to prepare?
Grilled Goat Cheese & Plum Jam Sandwiches is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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