Gluten-free · 25 min
Apple-Cheddar Grilled Cheese Sandwiches with Arugula, Apple & Pecan Salad
- 25 min
- 2–6 servings
- 652 kcal / serving
A grilled cheese sandwich filled with cheddar and a touch of Dijon, paired with a bright arugula-apple-pecan salad. The sandwich offers melty cheese and crisp bread, while the salad adds crunch and sweetness for a balanced weeknight bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ (8 oz) blockcheddar cheese
- 1Gala apple
- ⅛ cuppecan halves
- 4 sliceswhole grain bread
- Gala apples
From the pantry: apple cider vinegar, black pepper, butter, unsalted, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1Gala apple
- Gala apples
Dairy, eggs & chilled
- ½ (8 oz) blockcheddar cheese
Bakery & bread
- 4 sliceswhole grain bread
Pantry & dry goods
- ⅛ cuppecan halves
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| cheddar cheese | ½ (8 oz) block | 1 (8 oz) block | 1 ½ (8 oz) blocks |
| Gala apple | 1 | ||
| pecan halves | ⅛ cup | ¼ cup | 0.375 cup |
| whole grain bread | 4 slices | 8 slices | 12 slices |
| Gala apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Spread a thin layer of Dijon over each slice of bread.
- Spread half the grated cheddar on two slices, then layer with half the apple slices and a pinch of salt and pepper. Top with the remaining cheese and finish with the other bread slices, mustard-side down.
- Warm a nonstick skillet over medium heat and melt a small amount of butter to coat the bottom.
- Cook the assembled sandwiches until the first side is golden and the cheese starts to melt, about 2–4 minutes.
- Carefully flip the sandwiches and cook until the second side is browned and the cheese is fully melted, about 2–4 more minutes. Remove to a cutting board.
- Roughly chop the pecans while the sandwiches finish.
- In a salad bowl, combine arugula, the remaining apple slices, and chopped pecans.
- Whisk together olive oil, apple cider vinegar, honey, salt, and pepper; drizzle over the salad and toss to coat.
- Cut the sandwiches diagonally and serve with the salad on the side or portioned on the plates.
Two tips
- Prep the pecans and wash produce ahead for a quicker assembly at dinner.
- Toast the pecans lightly or swap in walnuts for a different crunch or use a different apple variety for variety.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 24 g
- Carbs
- 45 g
- Fat
- 43 g
- Fiber
- 8 g
- Sodium
- 669 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.