All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
If a grilled cheese sandwich took a summer off and toured around Europe with a Eurail pass and a backpack, it would probably come back home looking like this toasted sandwich with Italian ciabatta, Swiss cheese, and rich caramelized onion. Leave the backpacking to the college kids and bring Europe to your plate without leaving your house.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Halve ciabatta rolls.
Core apple and cut into ¼" slices.
Hold romaine heart at root end and chop coarsely.
Caramelize the Onion
Place 2 tsp. olive oil in a medium pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes.
Add water 1 Tbsp. at a time if pan becomes dry.
Season with ¼ tsp. salt and a pinch of pepper. Transfer to a plate.
While onions caramelize, melt cheese.
Melt the Cheese
Place ciabatta halves on prepared baking sheet, cut side up, and top each halve with Swiss cheese.
Broil in hot broiler until cheese is melted and beginning to brown, 2-3 minutes.
Finish the Sandwich
Top bottom ciabatta halves with caramelized onion, apricot preserves, and apple slices.
Top with other ciabatta halves.
Press down lightly on sandwich to marry flavors together.
Make the Salad
In a mixing bowl, combine mayonnaise, vinegar, half the Parmesan (reserve remaining for garnish), garlic, and 2 Tbsp. water. Season with a pinch of salt and pepper.
Add romaine and toss to combine.
Plate dish as pictured on front of card, garnishing salad with remaining Parmesan. Bon appétit!
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